呈味肽 SGVVAAVNDAAKDFHG
Ser-Gly-Val-Val-Ala-Ala-Val-Asn-Asp-Ala-Ala-Lys-Asp-Phe-His-Gly
甜味 Sweet, 鲜味 Umami, 酸味 Sour
中国凤尾鱼露 Chinese anchovy sauce
外部链接(如物理性质、GC图等)
Zhu, W.; Luan, H.; Bu, Y.; Li, X.; Li, J.; Zhang, Y., Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. Journal of the Science of Food and Agriculture 2021, 101 (8), 3140-3155. DOI: 10.1002/jsfa.10943.
