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Quantitative determination of kokumi compounds, γ-glutamyl peptides, in Korean traditional fermented foods, ganjang and doenjang, by LC-MS/MS

Published Online: 2021-10-18

Published Print: 2021-10

Authors

Kim, Hyun Jie

Lee, Do Yup

Lee, Inhyung https://orcid.org/0000-0002-1508-1654
Funding

Funding for this research was provided by:

National Research Foundation (2017R1A2B4004748)

National Research Foundation (2021R1F1A1058263)

Ministry of Environment
License Information

Text and Data Mining valid from 2021-10-01

Version of Record valid from 2021-10-01
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Article History

Received: 31 August 2021

Revised: 29 September 2021

Accepted: 4 October 2021

First Online: 18 October 2021

Declarations

:

: The authors declare no conflict of interest.

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