Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions

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DOI:10.1016/j.foodchem.2025.143367
作者：Yikun Fang , Min Lv , Chuanyan Pan , Xu Lo , Shiya Ya , Ermeng Yu , Huawei Ma
文献类型：期刊论文
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Elsevier

Abstract：This study compares umami peptides prepared by trypsin hydrolysis and boiling and analyzes their umami intensity and characteristics. Using a taste reconstitution model and taste evaluation

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