研究论文
Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams
Yali Dang, Xinchang Gao, Fumin Ma, Xueqian Wu
Zhejiang Academy of Medical Sciences Liaoning University of Traditional Chinese Medicine
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逐年被引趋势
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161
被引次数 · OpenAlex
2.66
领域内被引倍数
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同类平均 = 1
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学术脉络
学科主题
生物医学Biochemical Analysis and Sensing Techniques
Advanced Chemical Sensor Technologies · Meat and Animal Product Quality
参考文献 27
Development of new tags for solid-phase peptide synthesis
被引 1Steven Knecht · edoc (University of Basel) · 2008
Isolation of flavor peptides from raw pork meat and dry-cured ham
被引 72M‐Concepción Aristoy, Fidel Toldrá · Developments in food science · 1995
Identification of Small Peptides Generated in Spanish Dry‐cured Ham
被引 113Miguel Ángel Sentandreu, S. Stoeva, M‐Concepción Aristoy · Journal of Food Science · 2003
此处列出前 3 条
引用本文 161
Characterization and evaluation of umami taste: A review
被引 359Wenli Wang, Xirui Zhou, Yuan Liu · TrAC Trends in Analytical Chemistry · 2020
Fusion of electronic nose, electronic tongue and computer vision for animal source food authentication and quality assessment – A review
被引 326Ambra Rita Di Rosa, Francesco Leone, F. Cheli · Journal of Food Engineering · 2017
Novel Umami Ingredients: Umami Peptides and Their Taste
被引 272Yin Zhang, Chandrasekar Venkitasamy, Zhongli Pan · Journal of Food Science · 2016
按被引量排序，此处列出前 3 条