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Updated: Feb 4, 2026

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Unravelling the Dynamics of γ-Glutamyl Dipeptides, Microbial Composition, and Kokumi Attributes during Fermentation

Wenhao Zhang1, Longteng Zhang1, Yanfu He1

  • 1Key Laboratory of Seafood Processing of Haikou, Hainan International Joint Research Center for Innovative Utilization of Tropical Seafood Resources, School of Food Science and Engineering, Hainan University, 570228 Haikou, China.

Journal of Agricultural and Food Chemistry
|February 2, 2026
PubMed

Keywords:
kokumimicrobial communityshrimp pasteγ-glutamyl dipeptides

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