Evaluation of taste active peptides and amino acids from anchovy proteins in fish sauce by in silico approach
S. Hakimi, N. M. Kari, Noor Azizi Ismail, Mohd Nazri Ismail, Fisal Ahmad
Topics & Concepts
In silicoUmamiBiochemistryAmino acidTasteSardineChemistryEnzymeMyosinBioconversionBiologyFermentationFish <Actinopterygii>GeneFisheryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques