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1 Ergebnisse
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Comparison of the taste mechanisms of umami and bitter pept..:
Li, Chunsheng
;
Yang, Daqiao
;
Li, Laihao
...
Food & Function. 14 (2023) 21 - p. 9671-9680 , 2023
Link:
https://doi.org/10.1039/d3fo02697c
RT Journal T1
Comparison of the taste mechanisms of umami and bitter peptides from fermented mandarin fish (Chouguiyu) based on molecular docking and electronic tongue technology
UL https://suche.suub.uni-bremen.de/peid=cr-10.1039_d3fo02697c&Exemplar=1&LAN=DE A1 Li, Chunsheng A1 Yang, Daqiao A1 Li, Laihao A1 Wang, Yueqi A1 Chen, Shengjun A1 Zhao, Yongqiang A1 Lin, Wanling PB Royal Society of Chemistry (RSC) YR 2023 SN 2042-6496 SN 2042-650X JF Food & Function VO 14 IS 21 SP 9671 OP 9680 LK http://dx.doi.org/https://doi.org/10.1039/d3fo02697c DO https://doi.org/10.1039/d3fo02697c SF ELIB - SuUB Bremen
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