Removal of fishy flavor in kelp (Laminaria japonica) by natural antioxidant soaking combined with microbial fermentation
Rong Wei, Bo Jiang, Jingjing Chen, Longbei Xiang, Xiaoyong Liu
Topics & Concepts
KelpFood scienceFermentationChemistryLaminariaFlavorAntioxidantBrown seaweedBotanyBiologyAlgaeBiochemistrySeaweed-derived Bioactive CompoundsFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides