Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Creators
- 1. University of Buea
- 2. University of Bamenda
- 3. University of Maroua
- 4. Central Food Technological Research Institute
Publication Details
Journal article
Persistent Identifiers
DOI
10.1016/j.fbio.2024.103627
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Funding
United Nations Educational, Scientific and Cultural Organization
References
Aspevik . Sensory and surface-active properties of protein hydrolysates based on...
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Bruno . Effects of different pretreatments and proteases on recovery, umami tast...
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Kim . Tetragenococcus halophilus MJ4 as a starter culture for repressing biogeni...
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Kim . Application of ohmic heating for accelerating Pacific whiting fish sauce f...
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Liang . Characteristics of umami peptides identified from porcine bone soup and ...
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Showing first 5 of 73 references.