[1]姜莉莉,李杏元.呈味肽应用于食品的研究进展[J].中国调味品,2019,(11):187-189.
 Progress in the application of taste peptides to foods[J].CHINA CONDIMENT,2019,(11):187-189.
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呈味肽应用于食品的研究进展()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
期数:
2019年11期
页码:
187-189
栏目:
出版日期:
2019-11-20

文章信息/Info

Title:
Progress in the application of taste peptides to foods
作者:
姜莉莉李杏元
文献标志码:
A
摘要:
呈味肽按照滋味特征的不同,可以分为甜味肽、苦味肽、酸味肽、鲜味肽、咸味肽和浓厚感肽。本文阐述了食品中呈味肽的呈味原理,并综述了不同特征滋味肽的研究进展,以期为食品风味研究提供参考依据。
Abstract:
In terms of taste properties, flavor peptides can be classified into sweet peptide, bitter peptide, acidic peptide, umami peptide, salty peptide and kokumi peptide. In this article, the taste mechanisms of flavor peptides and the progress of different flavor peptides are reviewed, which will provide a theoretical basis for further research of flavor foods
更新日期/Last Update: 2020-07-30