Comparison of physicochemical and umami characterization of aqueous and ethanolic Takifugu obscurus muscle extracts

Wang, W. , Ning, M. , Fan, Y. , Liu, X. , & Liu, Y. (2021). Comparison of physicochemical and umami characterization of aqueous and ethanolic takifugu obscurus muscle extracts. Food and Chemical Toxicology(35), 112317.

https://doi.org/10.1016/j.fct.2021.112317

第一作者：Wenli Wang

期刊：

Food and Chemical Toxicology

摘要：

Most umami substances were developed in aqueous extracts. In this study, we compared the molecular weight distributions and sensory characteristics of ethanol and aqueous Takifugu obscurus muscle extracts, and assessed their taste-related metabolites and peptide profile

关键词: 

Ethanolic extracts Takifugu obscurus Taste characterization NMR Nano LC-MS Antioxidant peptides