Screening of Umami Peptides from Traditional Fermented Sea Bass Based on Microbial Metabolism and Their Inhibition on Bitterness
The aim of this study was to determine the interrelationship between umami peptides and microorganisms in traditional fermented sea bass and to explore the inhibitory effect of umami peptides on bitterness. Thirty-eight umami peptides were identified and predicted from traditional fermented sea bass...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2024-11-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-016.pdf |
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