Artigo
Revisado por pares
Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce
2021; Royal Society of Chemistry; Volume: 12; Issue: 11 Linguagem: Inglês
10.1039/d0fo03326j
ISSN2042-650X
AutoresYing Bu, Yingnan Liu, Hongwei Luan, Wenhui Zhu, Xuepeng Li, Jianrong Li,
Tópico(s)Meat and Animal Product Quality
ResumoFish sauce has a prominent umami flavor.
Referência(s)