Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius)
Wei Wang, Yuran Huang, Wenhong Zhao, Hao Dong, Juan Yang, Weidong Bai
Topics & Concepts
UmamiChemistryFlavorTaste receptorTasteFood scienceBiochemistryBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesMeat and Animal Product Quality