Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce.
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DOI: 10.1002/jsfa.10943
Abstract: BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and… read more here.
Keywords: umami peptides; study; peptides chinese; taste characterization ... See more keywords