Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS
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DOI: 10.1007/s10068-021-00993-x
Abstract: Recent studies have shown that γ-glutamyl peptides (GGPs) are recognized by the calcium-sensing receptor and induce kokumi taste. The contents of GGP have been reported in some fermented foods such as cheese and Japanese soy… read more here.
Keywords: ganjang doenjang; glutamyl peptides; fermented foods; ganjang ... See more keywords