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...
Gorde:
| Egile Nagusiak: | , , , , , |
|---|---|
| Formatua: | Artigo |
| Hizkuntza: | Inglês |
| Argitaratua: |
Tsinghua University Press
2024-11-01
|
| Saila: | Food Science and Human Wellness |
| Gaiak: | |
| Sarrera elektronikoa: | https://www.sciopen.com/article/10.26599/FSHW.2023.9250027 |
| Etiketak: |
Etiketarik gabe, Izan zaitez lehena erregistro honi etiketa jartzen!
|