Open AccessA review on fish sauce processing, free amino acids and peptides with sensory properties
Author(s) -
S. Hakimi,
M.N. Ismail,
Mateen Ayub,
F. Ahmad
Publication year - 2022
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.6(5).562
Subject(s) - umami , food science , taste , fermentation , amino acid , chemistry , flavour , fish proteins , fish <actinopterygii> , biochemistry , biology , fishery , gene