Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites-Reference-Cited by-同舟云学术

Exploring of multi-functional umami peptides from Stropharia rugosoannulata: Saltiness-enhancing effect and mechanism, antioxidant activity and potential target sites

Published:2024-05 Issue: Volume:439 Page:138138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Wanchao^ORCID,Li Wen^ORCID,Wu Di,Zhang Zhong,Li Zhengpeng,Li Long,Wu Ting,Yang Yan

Funder

Natural Science Foundation of Shanghai Municipality

Earmarked Fund for China Agriculture Research System

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides;Chen;Food Chemistry,2023

5. Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism;Chen;Journal of Food Composition and Analysis,2022

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