Sensoproteomic Discovery of Taste-Modulating Peptides and Taste Re-engineering of Soy Sauce.
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DOI: 10.1021/acs.jafc.2c01688
Abstract: Soy sauce, one of the most common Asian fermented foods, exhibits a distinctive savory taste profile. In the present study, targeted quantitation of literature-known taste compounds, calculation of dose-over-threshold factors, and taste re-engineering experiments enabled… read more here.
Keywords: taste modulating; taste; soy; peptides taste ... See more keywords