Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides.

已完结 10 由画舫发布于 2025/6/4 9:34:25

DOI:10.1080/10408398.2023.2280246
作者：Chunyong Song, Zhijun Wang, Hanqi Li, Wenhong Cao, Zhongqin Chen, Huina Zheng, Jialong Gao, Haisheng Lin, Guoping Zhu
文献类型：期刊论文
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Taylor & Francis

Abstract：Taste peptides are oligopeptides that enhance both aroma and taste of food, and they are classified into five categories based on their taste characteristics: salty, sour, umami, sweet, bitt

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