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Ningchen Wang

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Articles

Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)

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By Ningchen Wang, Guixin Han, Yuanhui Zhao, Fan Bai
Download Hi-Res ImageDownload to MS-PowerPointCite This:J. Agric. Food Chem. 2023, XXXX, XXX Terms & Conditions Most electronic Supporting Information files are available without a subscription to ACS Web Editions. Such files may be downloaded by article for research use (if there is a public use license linked to the relevant article, that license may permit other uses).
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Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)

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By Guixin Han, Yuanhui Zhao, Fan Bai, Ningchen Wang
| ACS Publications
Umami, as the fifth fundamental taste, could make people feel pleasure and is considered an essential factor in evaluating food flavors. (1) As we know, umami is a result of compounds including free l-amino acids, organic acids, flavor nucleotides, and umami peptides. (2) Among them, the umami peptide is a small molecular peptide that exhibits characteristics of umami taste.
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