Supplemental material
International Journal of Food Properties
Volume 22, 2019 - Issue 1
Original Article
Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
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Yuyu ZhangBeijing Key Laboratory of Flavor Chemistry, Beijing Laboratory for Food Quality and Safety, Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology and Business University, Beijing, ChinaCorrespondence[email protected]
https://orcid.org/0000-0003-3095-3083View further author information
https://orcid.org/0000-0003-3095-3083View further author informationRelated Research Data
Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
Source:
Taylor & Francis
Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
Source:
Taylor & Francis
Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
Source:
Taylor & Francis
Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS
Source:
Taylor & Francis
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