Comparative study on the novel umami-active peptides of the whole soybeans and the defatted soybeans fermented soy sauce.
Xiping ZhuDongxiao Sun-WaterhouseJiahui ChenChun CuiWei WangPublished in: Journal of the science of food and agriculture (2020)
Most of the peptides separated from SSD and SSS could impart an umami-enhancing effect on soy sauce, and the marginally more kokumi and bitterness hydrophobic peptides were found in SSS than SSD. © 2020 Society of Chemical Industry.
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