The changes of umami substances and influencing factors in preserved egg yolk: ph, endogenous protease, and proteinaceous substance

HIGHLIGHTS

• who: Yan Zhao from the University, China have published the research: The changes of umami substances and influencing factors in preserved egg yolk: pH, endogenous protease, and proteinaceous substance, in the Journal: (JOURNAL)
• what: It is generally believed that alkali induction and Maillard reaction are the main reasons for gel structure formation, color change, and flavor formation in preserved eggs .
• how: The peak area of nucleotide data was calculated using the targetLynx quantitative software and the permissible retention time was 15 s. The results indicated that individual nucleotide did not promote the umami . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.