Changes in Taste Substances during Fermentation of Fish Sauce and the Correlation with Protease activity

Publication date: Available online 26 March 2021Source: Food Research InternationalAuthor(s): Wenhui Zhu, Hongwei Luan, Ying Bu, Jianrong Li, Xuepeng Li, Yuyu Zhang

Source: Food Research International - March 31, 2021 Category: Food Science Source Type: research