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Small Peptides Hydrolyzed from Pea Protein and Their Maillard Reaction Products as Taste Modifiers: Saltiness, Umami, and Kokumi Enhancement

NutritionPea ProteinSmall Peptides HydrolyzedEngineeringTaste ModifiersBiochemistryNatural SciencesFood AnalysisBiotechnologyAlternative Protein SourceProtein EngineeringFood ComponentFood QualityBiomolecular Engineering