New perspectives on the taste mechanisms of umami and bitter peptides in low-salt fermented fish sauce based on peptidomics, molecular docking and molecular dynamics?

已完结 10 由画舫发布于 2025/4/8 0:06:44

DOI:10.1039/D5FO00247H
作者：Jiarun Han, Hangjia Zhang, Qi Wang, Lina Ding, Jiaqi Yin, Jinfeng Wu, Shi Hu, Ping Li and Qing Gu
文献类型：期刊论文
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Royal Society of Chemistry (RSC)

Abstract：Umami and bitter peptides generated by microbial metabolism are essential to the taste of low-salt fish sauce. However, the uncertain taste mechanisms of peptides hinder the efficient identi

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