Enhancement of Apostichopus japonicus peptide flavor through bacterial and enzyme co-fermentation (BECF) and the identification of novel antioxidant peptides in the fermented product
Year: 2025
Type: article
Abstract: peptide.
Source: Food Chemistry X
Authors: Zhiqiang Shu, Gongming Wang, Yuexin Jing, Chunna Jiao, Leilei Sun, Hui Huang, Yue Li, Jian Zhang
Language: English
Subfield: Molecular Biology
Domain: Life Sciences
Open Access status: gold
Estimated APC paid: $2,330
OpenAlex ID: W4407953788