呈味肽 Thr-Gly-Cys
Thr-Gly-Cys
增鲜 Enhancement of umami
酱油 Soy sauce
外部链接(如物理性质、GC图等)
Zhu, X.; Sun-Waterhouse, D.; Chen, J.; Cui, C.; Wang, W., Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce. Journal of the Science of Food and Agriculture 2021, 101 (1), 158-166. DOI: 10.1002/jsfa.10626.
