毛竹笋蒸煮液中鲜味肽的分离鉴定及其呈味特性

步婷婷，周叶熹，孔晓，黄镇宇，操雪兰，项雯，杨开，蔡铭，杨慧敏，孙培龙

Purification, Identification, and Taste Characterization of Umami Peptides from Cooking Broth of Moso Bamboo Shoots

BU Tingting, ZHOU Yexi, KONG Xiao, HUANG Zhenyu, CAO Xuelan, XIANG Wen, YANG Kai, CAI Ming, YANG Huimin, SUN Peilong

食品科学 . 2026, (4): 49 -57 . DOI: 10.7506/spkx1002-6630-20250515-088