呈味肽 Cys-Cys-Asn-Lys-Ser-Val
Cys-Cys-Asn-Lys-Ser-Val
鲜味 Umami
金华火腿和帕尔玛火腿 Jinhua and Parma hams
外部链接(如物理性质、GC图等)
1. Dang, Y.; Gao, X.; Ma, F.; Wu, X., Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams. LWT - Food Science and Technology 2015, 60 (2), 1179-1186. DOI: 10.1016/j.lwt.2014.09.014.
