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Fish Protein Hydrolysate from Sulfated Polysaccharides Extraction Residue of Tuna Processing By‐Products with Bioactive and Functional Properties
27天前
已完结
Processing of Tuna Head By-Products into Antioxidant Peptide Ingredients for Aquaculture Feeds
27天前
已完结
Bioactive Peptides Derived from Tuna: Screening, Extraction, Bioactivity, and Mechanism of Action
27天前
已完结
New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics
1个月前
已完结
Improvement of the quality and safety of low-salt fish sauce by reconstruction of microbial community through cooperative fermentation of starters
1个月前
已完结
Elevated levels of branched chain fatty acids in low‐salt fish sauce by co‐fermentation: flavor improvement and metabolism analysis
1个月前
已完结
Acceleration of Thai Fish Sauce Fermentation Using Proteinases and Bacterial Starter Cultures
1个月前
已完结
Application of UHPLC-Q/TOF-MS-based metabolomics in the evaluation of metabolites and taste quality of Chinese fish sauce (Yu-lu) during fermentation
1个月前
已完结
Changes in protease activity during fermentation of fish sauce and their correlation with antioxidant activity
1个月前
已完结
Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review
1个月前
已完结
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