呈味肽 Leu-Pro-Glu-Glu-Val
Leu-Pro-Glu-Glu-Val
酸味 Sour, 甜味 Sweet, 鲜味 Umami
酱油 Soy sauce, 豆豉 Douchi
外部链接(如物理性质、GC图等)
Ding, Y.; Li, X.; Kan, J., Isolation and identification of flavor peptides from douchi (traditional Chinese soybean food). International Journal of Food Properties 2017, 1-13. DOI: 10.1080/10942912.2017.1360906.
Zhuang, M.; Lin, L.; Zhao, M.; Dong, Y.; Sun-Waterhouse, D.; Chen, H.; Qiu, C.; Su, G., Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce. Food Chemistry 2016, 206 (sep.1), 174-181. DOI:10.1016/j.foodchem.2016.03.058.
