Food Research International · 2018 · 128 citations · 29 references
AgricultureBiochemistryFood ScienceFood AnalysisFood ChemistryMass Spectrometric AnalysisBioactive Food ComponentsChromatography CouplingPeptide AnalysisPeptide ChemistryPeptide IdentificationProtein AnalysisPeptide Mass Spectrometry
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Contribution of peptides and amino acids to the taste of foods
J. KIRIMURA, Akira Shimizu, Akimitsu Kimizuka et al. · Journal of Agricultural and Food Chemistry · 1969 · 348 citations
Taste Enhancements Between Various Amino Acids and IMP
Misako Kawai · Chemical Senses · 2002 · 306 citations
Taste of free amino acids and peptides
Toshihide Nishimura, Hiromichi Kato · Food Reviews International · 1988 · 256 citations