reviewTop 1% cited
Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
Food Research International · 2016 · Vol. 89(Pt 1) · pp. 39–47
Cindy J. Zhao(University of Alberta)Andreas Schieber(University of Bonn)Michael G. Gänzle✉(University of Alberta)
Biochemical Analysis and Sensing TechniquesProbiotics and Fermented FoodsPolyamine Metabolism and ApplicationsUmamiTasteFermentationProteolysisAmino acidChemistryPeptideBiochemistryFermentation in food processingFood science
Citations
708
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References
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References
Proteolytic systems of lactic acid bacteria
Applied Microbiology and Biotechnology · 2006 · 669 citations
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