Diversity of γ- glutamyl peptides and oligosaccharides, the “kokumi” taste enhancers, in seeds from soybean mini core collections

Masayuki Shibata, Motohiko Hirotsuka, Yukiko Mizutani, Haruya Takahashi, Teruo Kawada, Kentaro Matsumiya, Yukako Hayashi, Yasuki Matsumura
  • Bioscience Biotechnology and Biochemistry, February 2018, Taylor & Francis
  • DOI: 10.1080/09168451.2018.1436960

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http://dx.doi.org/10.1080/09168451.2018.1436960

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