文献
J-GLOBAL ID:202202216771454301
整理番号:22A0325967
グルコサミン誘導糖化からのMaillard反応ペプチドは顕著な塩味増強効果を示す【JST・京大機械翻訳】
Maillard-reacted peptides from glucosamine-induced glycation exhibit a pronounced salt taste-enhancing effect
著者 (12件):
Yu Binbin
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Yu Binbin
(National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
,
Wu Wei
(College of Animal Science and Technology, Southwest University, Chongqing 400715, China)
,
Wang Bei
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Zhang Na
(Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)
,
Bak Kathrine H.
(Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine Vienna, Veterinaerplatz 1, 1210 Vienna, Austria)
,
Soladoye Olugbenga P.
(Agriculture and Agri-Food Canada, Government of Canada, Lacombe Research and Development Centre, 6000 C&E Trail, Lacombe, Alberta T4L 1W1, Canada)
,
Aluko Rotimi E.
(Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, Manitoba R3T 2N2, Canada)
,
Zhang Yuhao
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Zhang Yuhao
(National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
,
Fu Yu
(College of Food Science, Southwest University, Chongqing 400715, China)
,
Fu Yu
(National Demonstration Center for Experimental Food Science and Technology Education, Southwest University, Chongqing 400715, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
374
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)