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Short Communication - (2015) Volume 4, Issue 2

Distribution of a kokumi peptide, ÃÂ³-Glu-Val-Gly, in various fermented foods andthe possibility of its contribution to the sensory quality of fermented foods

Kuroda M¹^*, Miyamura N¹, Mizukoshi T², Miyano H², Kouda T² and Eto Y²: ¹Institute of Food Research & Technologies, Ajinomoto Co., Inc., Kanagawa 210-8681, Japan; ²Institute for Innovation, Ajinomoto Co., Inc., 1-1 Suzuki-cho, Kawasaki-ku, Kawasaki, Kanagawa 210-8681, Japan

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