Formation of Kokumi-enhancing γ‑Glutamyl dipeptides in Parmesan cheese by means of γ‑Glutamyltransferase activity and stable isotope double-labeling studies

Titel:: Formation of Kokumi-enhancing γ‑Glutamyl dipeptides in Parmesan cheese by means of γ‑Glutamyltransferase activity and stable isotope double-labeling studies
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Hillmann, H.; Behr, Jürgen; Ehrmann, Matthias A.; Vogel, Rudi F., Hofamnn, Thomas
Zeitschriftentitel:: J. Agric. Food Chem.
Jahr:: 2016
Band / Volume:: 64
Seitenangaben Beitrag:: 1784−1793
Sprache:: en
Volltext / DOI:: doi:10.1021/acs.jafc.6b00113
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