Identification of taste active compounds in Mackerel sauce prepared by enzymolysis-fermentation
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DOI: 10.1093/ijfood/vvaf135
Abstract: Mackerel sauce was prepared by enzymolysis-fermentation method using mackerel as raw material. Then, the key umami-related compounds were identified, and the umami peptides were separated by column chromatography. 17 free amino acids, 5 organic acids… read more here.
Keywords: sauce; enzymolysis fermentation; mackerel sauce; prepared enzymolysis ... See more keywords