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pro vyhledávání: '"Vjeran Glavaš"'
Autor:
Ivica Kos, Darija Bendelja Ljoljić, Ivana Vrdoljak, Vjeran Glavaš, Natalija Kovačević, Jelka Pleadin, Ivan Vnučec
Publikováno v:
Journal of Central European Agriculture, Vol 24, Iss 3, Pp 624-633 (2023)
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate
Externí odkaz:
https://doaj.org/article/38221cdaf990455eb8fe180e9af66729
