Structural characteristics of taste active peptides in protein hydrolysates from tilapia by-products
Ruiqing Gan, Yanfu He, Yongcheng Li
Topics & Concepts
UmamiTastePeptideHydrolysateChemistryTilapiaBiochemistryProteolysisAmino acidFood scienceMonosodium glutamateBitter tasteEnzymeHydrolysisBiologyFish <Actinopterygii>FisheryBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality