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Updated: Jan 31, 2026

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Sensory-Guided Analysis of Key Taste-Active Compounds in Pufferfish (Takifugu obscurus)

Ninglong Zhang1,2, Charfedinne Ayed3, Wenli Wang2

  • 1Department of Food Science & Technology, School of Agriculture and Biology , Shanghai Jiaotong University , Shanghai 200240 , People's Republic of China.

Journal of Agricultural and Food Chemistry
|January 4, 2019
PubMed

Keywords:
Takifugu obscurusflavor peptideomission testtaste recombinanttaste-active compoundsumami

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