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a process for forming an umami salt and flavor enhancing ingredient, umami salt and flavor enhancing ingredient, flavor composition, food product, and method of providing a salinity enhanced food product
a process for forming an umami salt and flavor enhancing ingredient, umami salt and flavor enhancing ingredient, flavor composition, food product, and method of providing a salinity enhanced food product
Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.
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