Yu, Zilin <br/><br/>
Taste, umami-enhance effect and amino acid sequence of peptides separated from silkworm pupa hydrolysate.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  06 2018 
 - 144-150 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2018.02.047  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Amino Acid Sequence<br/>Animals<br/>Bombyx--chemistry<br/>Chromatography, Gel<br/>Chromatography, High Pressure Liquid<br/>Female<br/>Food Analysis--methods<br/>Food Handling--methods<br/>Humans<br/>Hydrolysis<br/>Insect Proteins--chemistry<br/>Judgment<br/>Male<br/>Peptide Fragments--analysis<br/>Peptide Hydrolases--chemistry<br/>Proteolysis<br/>Pupa--chemistry<br/>Sequence Analysis, Protein<br/>Tandem Mass Spectrometry<br/>Taste<br/>Taste Perception<br/>Young Adult