Characterization and peptide identification of umami fractions from rusip-a traditional fermented anchovy product.

Amelia V, Nurhamzah LY, Lioe HN, Sitanggang AB, Adawiyah DR, Kusumaningrum HD

DOI: 10.1111/1750-3841.17532
Published: 2024 Dec
Container: Journal of food science
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/1750-3841.17532,
  title = {Characterization and peptide identification of umami fractions from rusip-a traditional fermented anchovy product.},
  author = {Amelia V and Nurhamzah LY and Lioe HN and Sitanggang AB and Adawiyah DR and Kusumaningrum HD},
  year = {2024},
  journal = {Journal of food science},
  doi = {10.1111/1750-3841.17532},
  url = {https://doi.org/10.1111/1750-3841.17532}
}

RIS

TY  - JOUR
TI  - Characterization and peptide identification of umami fractions from rusip-a traditional fermented anchovy product.
AU  - Amelia V
AU  - Nurhamzah LY
AU  - Lioe HN
AU  - Sitanggang AB
AU  - Adawiyah DR
AU  - Kusumaningrum HD
PY  - 2024
JO  - Journal of food science
DO  - 10.1111/1750-3841.17532
UR  - https://doi.org/10.1111/1750-3841.17532
ER  -

APA

V, A., LY, N., HN, L., AB, S., DR, A., & HD, K. (2024). Characterization and peptide identification of umami fractions from rusip-a traditional fermented anchovy product.. Journal of food science. https://doi.org/10.1111/1750-3841.17532

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pubmed · retrieved 2026-09-25T23:42:17.246Z