| 标题 |
Valorization of bigeye tuna (Thunnus obesus) bone by-products via steam explosion: Novel umami peptides with synergistic taste enhancement and sodium reduction potential |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yu Zhang; Chengcheng Li; Lai Wei; Dongcheng Li; Xinyi Yu; et al 出版日期:2026-07-20 |
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(2025-6-4)