呈味肽 Val-Ala-Pro-Glu-Glu-His-Pro-Thr
Val-Ala-Pro-Glu-Glu-His-Pro-Thr
鲜味 Umami
炒牛肉 Stir-fried beef
外部链接(如物理性质、GC图等)
1. Huang, Y.; Duan, W.; Wang, L.; Xiao, J.; Zhang, Y., Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS. International Journal of Food Properties 2019, 22 (1), 1773-1785. DOI: 10.1080/10942912.2019.1677705.
