Changes in taste substances during fermentation of fish sauce and the correlation with protease activity.
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DOI: 10.1016/j.foodres.2021.110349
Abstract: Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy… read more here.
Keywords: fermentation; protease activity; anchovy sauce; taste substances ... See more keywords