Mastering the art of taming: Reducing bitterness in fish by-products derived peptides
Yongjie Zhou, Yan Zhang, Hui Hong, Yongkang Luo, Бо Лі, Yuqing Tan
Topics & Concepts
Fish <Actinopterygii>Food scienceMaillard reactionPeptideTasteChemistryAmino acidBiotechnologyBiochemistryBiologyFisheryProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product QualityBiochemical effects in animals