姜莉莉,李杏元

• 1:黄冈职业技术学院

摘要(Abstract)：

呈味肽分为甜味肽、苦味肽、酸味肽、鲜味肽、咸味肽和浓厚感肽。文章阐述了食品中呈味肽的呈味原理,并综述了不同特征滋味肽的研究进展,以期为食品风味研究提供参考依据。

关键词(KeyWords)： 呈味肽;特征滋味;机理;进展

Abstract:

Keywords:

基金项目(Foundation): 黄冈职业技术学院科学研究计划项目(2017C2022124)

作者(Author): 姜莉莉,李杏元

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