Modification of tuna (Katsuwonus pelamis) hydrolysates with galangal active ingredients: Enhancing flavor and functional properties

Food Research International 2026

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Authors: Zhiqing Xie, Mouming Zhao, Lianzhu Lin
DOI: 10.1016/j.foodres.2026.118361
Cited by: 1
References: 67

Fields of Study & Subjects

Protein Hydrolysis and Bioactive Peptides Seaweed-derived Bioactive Compounds Sodium Intake and Health

Publication details

Journal / source
Food Research International
Publisher
Elsevier BV
Volume
229
Pages
118361–118361
Publication date
13 January 2026
Language
EN