reviewFood Research InternationalSep 4, 2016Closed access

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

CJCindy J. ZhaoASAndreas SchieberMGMichael G. Gänzle

University of Alberta · University of Bonn

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

737
total citations
FWCI
17.68
Percentile
100%
References
134
Citations per year

Authors

3

Topics & keywords

Topics
Keywords
  • Umami
  • Taste
  • Fermentation
  • Proteolysis
  • Amino acid
  • Chemistry
  • Peptide
  • Biochemistry
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