Molecular mechanisms of bitterness and astringency in the oral cavity induced by soyasaponin
The interaction mechanism between soyasaponin (Ssa) and bitter receptors/mucin, as well as the saliva interface behavior of Ssa, were investigated to explore the presentation mechanism of Ssa bitterness and astringency (BA). Strong bitterness arising from high Ssa concentrations (0.5–1.5 mg/mL) had...
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| Главные авторы: | , , , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Tsinghua University Press
2024-11-01
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| Серии: | Food Science and Human Wellness |
| Предметы: | |
| Online-ссылка: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250027 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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