Changes in taste substances during fermentation of fish sauce and the correlation with protease activity
Wenhui Zhu, Hongwei Luan, Ying Bu, Jianrong Li, Xuepeng Li, Yuyu Zhang
Topics & Concepts
TasteFermentationFood scienceProteaseFish <Actinopterygii>ChemistryBiochemistryBiologyFisheryEnzymePolyamine Metabolism and ApplicationsFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides