Feasibility analysis on the application of the Maillard reaction in developing <i>Lentinula edodes</i> umami seasoning: Based on the umami substances, sensory quality, physicochemical properties of the products.

However, after the MR, the total amount of free amino acids exhibited a decreasing trend, dropping from 242.94 mg/g to 133.94 mg/g, with the content of bitte amino acids and sweet amino acids respectively decreasing to 52.05 mg/g and 22.42 mg/g.

also in 47,180 other papers