N-甲酰谷氨酸
N-formyl-glutamic acid
鲜味 Umami
发酵玉米酱 Fermented Corn Sauce
外部链接(如物理性质、GC图等)
Charve, J.; Manganiello, S.; Glabasnia, A., Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation. Journal of Agricultural and Food Chemistry 2018, 66 (8), 1863-1871. DOI: 10.1021/acs.jafc.7b05633.
