Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)-Reference-Cited by-同舟云学术

Identification, Characterization, and Receptor Binding Mechanism of New Umami Peptides from Traditional Fermented Soybean Paste (Dajiang)

Author:

Cao Kaixin¹²,An Feiyu¹²,Wu Junrui¹³,Ji Shuaiqi¹³,Rong Yaozhong⁴,Hou Yuchen¹³,Ma Xuwen¹²,Yang Wenxin¹³,Hu Longkun¹²,Wu Rina¹²^ORCID

Affiliation:

1. College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, People’s Republic of China

2. Engineering Research Center of Food Fermentation Technology, Shenyang, Liaoning 110866, People’s Republic of China

3. Key Laboratory of Microbial Fermentation Technology Innovation, Shenyang, Liaoning 110866, People’s Republic of China

4. Shanghai Totole Food Company, Limited, Shanghai 201812, People’s Republic of China

Funder

National Natural Science Foundation of China

Shenyang Science and Technology Innovation Platform Project

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

Reference45 articles.

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