Fermentation Preparation of Umami Sauce and Peptides from Kelp Scraps by Natural Microbial Flora.

Foods · 2025 · PMC12111377 · PMID 40428530

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an important trendno p-value reported

Umami has emerged as a crucial factor influencing food quality, with the enhancement of the content of umami compounds to improve overall palatability becoming an important trend in the food industry.

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