Screening of Umami Peptides from Traditional Fermented Sea Bass Based on Microbial Metabolism and Their Inhibition on Bitterness
WANG Chunxin, WU Yanyan, FANG Xiu, CHEN Shengjun, ZHAO Yongqiang, XIANG Huan, CEN Jianwei, WEI Ya, WANG Yueqi
FOOD SCIENCE . 2024, (21): 147 -156 .  DOI: 10.7506/spkx1002-6630-20240130-275