呈味肽 Ile-Asn-Glu-Leu
Ile-Asn-Glu-Leu
鲜味 Umami
曼彻格奶酪 Manchego Cheese
外部链接(如物理性质、GC图等)
1. Gómez-Ruiz, J.; Taborda, G.; Amigo, L.; Ramos, M.; Molina, E., Sensory and Mass Spectrometric Analysis of the Peptidic Fraction Lower Than One Thousand Daltons in Manchego Cheese. Journal of dairy science 2007, 90 (11), 4966-4973. DOI: 10.3168/jds.2007-0350.
