Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel ( <i>Scomberomorus niphonius</i> ) under the action of <i>Lactobacillus plantarum</i>-Reference-Cited by-同舟云学术

Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel ( Scomberomorus niphonius ) under the action of Lactobacillus plantarum

Published:2022-06-12 Issue:8 Volume:57 Page:5494-5503
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Bai Weidong¹²³⁴^ORCID,Liang Jinxin¹^ORCID,Zhao Wenhong¹²³⁴,Qian Min¹²³⁴,Zeng Xiaofang¹²³⁴^ORCID,Tu Juncai⁵,Yang Juan¹²³⁴^ORCID

Affiliation:

1. College of Light Industry and Food Technology Zhongkai University of Agriculture and Engineering Guangzhou 510225 China

2. Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology Zhongkai University of Agriculture and Engineering Guangzhou China

3. Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food Ministry of Agriculture Beijing China

4. Academy of Contemporary Agricultural Engineering Innovations Zhongkai University of Agriculture and Engineering Guangzhou China

5. School of Science, RMIT University GPO Box 2474 Melbourne Vic 3001 Australia

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15883

Reference44 articles.