2022peer-reviewed43 citations
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
Food Chemistry
Concepts
UmamiChemistryFlavorTaste receptorTasteFood science