Umami free amino acids in edible green, red, and brown seaweeds from the Portuguese seashore
Jelena Milinović, Bruno Miguel Campos, Paulina Mata, Mário Diniz, João Paulo Noronha
Topics & Concepts
UmamiBiologyFood scienceAlgaeBiochemistryBotanyTasteBiochemical Analysis and Sensing TechniquesSeaweed-derived Bioactive CompoundsProtein Hydrolysis and Bioactive Peptides