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1 Ergebnisse
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Taste properties and mechanism of umami peptides from ferme..:
Feng, Xinrui
;
Wang, Ran
;
Lu, Jingnan
...
Food Chemistry. 443 (2024) - p. 138570 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.138570
RT Journal T1
Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.138570&Exemplar=1&LAN=DE A1 Feng, Xinrui A1 Wang, Ran A1 Lu, Jingnan A1 Du, Qingfei A1 Cai, Kezhou A1 Zhang, Bao A1 xu, Baocai PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 443 SP 138570 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.138570 DO https://doi.org/10.1016/j.foodchem.2024.138570 SF ELIB - SuUB Bremen
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