{"id":"W2512514802","doi":"10.1016/j.foodres.2016.08.042","title":"Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review","year":2016,"lang":"en","type":"review","venue":"Food Research International","topic":"Biochemical Analysis and Sensing Techniques","field":"Nursing","cited_by":743,"is_retracted":false,"has_abstract":false,"ca_institutions":"University of Alberta","funders":"","keywords":"Umami; Taste; Fermentation; Proteolysis; Amino acid; Chemistry; Peptide; Biochemistry; Fermentation in food processing; Food science; Autolysis (biology); Lactic acid; Bacteria; Biology; Enzyme","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.1586772907559357,"score_gpt":0.4477483035449894,"score_spread":0.2890710127890537,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}