Characterization and structure–activity relationship of novel umami peptides isolated from Thai fish sauce
Author:
Affiliation:
1. College of Food Science and Engineering
2. Bohai University. National & Local Joint Engineering Research Center of Storage
3. Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products
4. Jinzhou
5. China
Abstract
Fish sauce has a prominent umami flavor.
Funder
National Key Research and Development Program of China
Publisher
Royal Society of Chemistry (RSC)
Subject
General Medicine,Food Science
Link
http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO03326J
Reference38 articles.
1. Bacteriological properties and health-related biochemical components of fermented fish sauce: An overview
2. FISH SAUCE PRODUCTS AND MANUFACTURING: A REVIEW
3. The Discovery of Umami
4. New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
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