kokumi glutathione – A TASTE ENHANCER - Kitchen Theory Effects of the Potent Kokumi
Effects of the Potent Kokumi Peptide, Glutamyl Valyl Glycine, on Sensory Characteristics of Foods and Beverages Springer Nature Link Kokumi glutamyl peptides: Some insight into their evaluation and detection, biosynthetic pathways, contribution and changes in food processing ScienceDirect Kokumi Yeast Extract Hiyeast Comparing the difference in enhancement of kokumi tasting glutamyl peptides on basic taste via molecular modeling approaches and sensory evaluation ScienceDirect Enzymatic synthesis and sensory evaluation of the novel kokumi compound N butyryl phenylalanine ScienceDirect
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