Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology?

已完结 10 由画舫发布于 2025/10/16 11:06:21

DOI:10.1039/D3FO02697C
作者：Chunsheng Li, Daqiao Yang, Laihao Li, Yueqi Wang, Shengjun Chen, Yongqiang Zhao and Wanling Lin
文献类型：期刊论文
补充材料：只需要正文

Royal Society of Chemistry (RSC)

Abstract：Unclear taste mechanisms of peptides limit rapid screening of taste peptides with high intensity. In this study, the taste mechanisms of umami and bitter peptides from Chouguiyu were compare

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