HBO Kennisbank

1 Resultaten

Sorteer op:

Zocht je misschien: delen, dalen?

Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Tanja Moerdijk-Poortvliet (Onderzoeker); Dylan de Jong (Onderzoeker); Roy Fremouw (Onderzoeker); Sandra de Reu (Onderzoeker); José de Winter (Onderzoeker); Klaas Timmermans (Onderzoeker); Geert Mol (Onderzoeker); Norbert Reuter (Onderzoeker); Goverdina Derksen (Onderzoeker)

Assessing the umami taste of seaweed on a chemical level can inform the use and selection of seaweed in European cuisine. Accordingly, we developed a method for the simultaneous extraction, separate clean-up and analysis of 21 free amino acids and 10 free nucleotides by reversed phase and mixed-mode …

2021-10-07Natuur & LandbouwArtikel

Vorige Volgende

Extraction and analysis of free amino acids and 5′-nucleotides, the key contributors to the umami taste of seaweed

Over HBO Kennisbank