Characteristics of saltiness-enhancing peptides derived from yeast proteins and elucidation of their mechanism of action by molecular docking

已完结 10 由 HHHHHHHHHHHH 发布于 2024/7/9 20:27:53

DOI:10.1016/j.foodchem.2024.139216
作者：Yajie Niu , Yuxiang Gu , Jingcheng Zhang , Baoguo Sun , Lina Wu , Xiangzhao Mao , Zunying Liu , Yan Zhang , Ku Li , Yuyu Zhang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：This study aimed to identify saltiness-enhancing peptides from yeast protein and elucidate their mechanisms by molecular docking. Yeast protein hydrolysates with optimal saltiness-enhancing

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