Excavation, identification and structure-activity relationship of heat-stable umami peptides in the processing of Wuding chicken
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
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1. Discovery of peptides with saltiness-enhancing effects in enzymatic hydrolyzed Agaricus bisporus protein and evaluation of their salt-reduction property;Food Research International;2024-02
2. Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation;Journal of Agricultural and Food Chemistry;2024-01-30
3. Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang);Journal of Agricultural and Food Chemistry;2023-11-18
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