Flavor Characteristics of Umami Peptides from Wuding Chicken Revealed by Molecular Dynamics Simulation
Author:
Affiliation:
1. College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China
2. Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China
Funder
National Key Research and Development Program of China
National Natural Science Foundation of China
Young and Middle-aged Academic and Technical Leader in Yunnan Province
Publisher
American Chemical Society (ACS)
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c08348
Reference40 articles.
1. Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides
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3. Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken
4. The umami intensity enhancement of peanut protein isolate hydrolysate and its derived factions and peptides by Maillard reaction and the analysis of peptide (EP) Maillard products
5. Characterization and evaluation of umami taste: A review
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