Progress in Research on Saltiness Perception and Salty Peptides

被引：1
|
作者：
Wang, Shaoyun [1 ,2 ]
Huang, Xincheng [1 ]
Gao, Tingting [1 ]
Chen, Xu [1 ]
Huang, Jianlian [3 ,4 ]
Cai, Xixi [1 ,2 ]
机构：
[1] College of Biological Science and Engineering, Fuzhou University, Fuzhou,350108, China
[2] Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou,350108, China
[3] Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen,361022, China
[4] Anjoy Food Group Co. Ltd., Xiamen,361022, China
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 01期
关键词：
Sodium;
D O I：
10.7506/spkx1002-6630-20221103-030
中图分类号：
学科分类号：
摘要：
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页码：1 / 13
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