Identification and comparison of umami-peptides in commercially available dry-cured Spanish mackerels (Scomberomorus niphonius).
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DOI: 10.1016/j.foodchem.2022.132175
Abstract: Dry-cured Spanish mackerel (DSM; Scomberomorus niphonius) is a popularity worldwide dry-cured marine fish product due to its salty and umami flavor. Umami peptides from eight commercial DSMs were identified and compared, and their molecular mechanisms… read more here.
Keywords: umami peptides; cured spanish; identification comparison; comparison umami ... See more keywords