Taste mechanism of umami peptides from Chinese traditional fermented fish (Chouguiyu) based on molecular docking using umami receptor T1R1/T1R3

待确认 10 由画舫发布于 2026/3/2 15:28:30

DOI:10.1016/j.foodchem.2022.133019
作者：Daqiao Yang , Chunsheng Li , Laihao Li , Shengjun Chen , Xiao Hu , Huan Xiang
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Umami peptides formed during fermentation of Chouguiyu contribute to its unique taste. In this study, the umami taste of peptide extract from Chouguiyu was improved after fermentation, as de

应助信息

等待求助人确认

求助人未确认前，本求助不能再次应助。36小时后系统将自动确认应助成功。本求助将自动关闭。

21小时前

yong50

32e29ce1160a11f1a02634735aa3bc31.pdf

22小时前

Book学术机器人

2026/3/2 15:28:30 未找到该文献，机器人已退出，请等待人工下载

2026/3/2 15:28:30 Book学术AI机器人收到请求，开始寻找文献

2026/3/2 15:28:30 已向机器人发送请求

22小时前

画舫发布求助

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierSynergistic cooperation of CoNi alloy nanoparticles with Br?nsted acid sites in amorphous silica-alumina catalysts for enhanced nitrobenzene transfer hydrogenation