Formation of Glutamic Acid, Umami and Kokumi Taste Compounds during Fermentation/Aging of Animal-Derived Food

축산식품의 발효 및 숙성을 통한 글루탐산 그 외 감칠맛과 고쿠미 맛 관련 성분들 생성 및 응용

  • Kim, Jihan (Smart Food Innovation Centre Exellence, Te Ohu Rangahau Kai, AgResearch Ltd.)
  • Published : 2021.10.31

Abstract

Keywords

References

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