Enzymatic synthesis of N-propionyl phenylalanine: enhancement of umami and salty taste and decoding of its taste mechanism

Food Chemistry 2026

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Authors: Jieshee Hong, Hongli Xiao, Chun Cui, Lei Cai

DOI: 10.1016/j.foodchem.2026.148076

Cited by: 1

References: 46

Fields of Study & Subjects

Biochemical Analysis and Sensing Techniques Biochemical and biochemical processes Fermentation and Sensory Analysis

References 46