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Updated: Nov 6, 2025

Preparation of High-Quality Fermented Fish Product
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Characterization and structure-activity relationship of novel umami peptides isolated from Thai fish sauce

Ying Bu1, Yingnan Liu1, Hongwei Luan1

  • 1College of Food Science and Engineering, Bohai University. National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning 121013, China. zhuwenhui@bhu.edu.cn wenhuiby130@163.com.

Food & Function
|May 6, 2021
PubMed

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