Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (<i>Acipenser baerii</i> × <i>Acipenser schrenckii</i>)-Reference-Cited by-同舟云学术

Identification and Verification of Novel Umami Peptides Isolated from Hybrid Sturgeon Meat (Acipenser baerii × Acipenser schrenckii)

Author:

Wang Ningchen¹,Han Guixin¹,Zhao Yuanhui¹²^ORCID,Bai Fan³,Wang Jinlin³,Xu He⁴,Gao Ruichang⁵^ORCID,Jiang Xiaoming¹,Xu Xinxing¹^ORCID,Liu Kang¹⁶

Affiliation:

1. College of Food Science and Engineering, Ocean University of China, Qingdao 266404, China

2. Sanya Oceanographic Institution of Ocean University of China, Sanya 572024, China

3. Quzhou Sturgeon Aquatic Food Science and Technology Development Co., Ltd., Quzhou 324002, China

4. Lianyungang Baohong Marine Technology Co., Ltd., Lianyungang 222000, China

5. School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China

6. College of Ocean Food and Biological Engineering, Jimei University, Xiamen 361021, China

Funder

Key Research and Development Project of Hainan Province

Major Science and Technology Project of Hainan Province

National Natural Science Foundation of China

Natural Science Foundation of Shandong Province

Key Technology Research and Development Program of Shandong Province

Science and Technology Support Program of North Jiangsu Province

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference43 articles.

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