Identification and Sensory Characterization of Umami Peptides During Lager Beer Fermentation
Despite increasing interest in beer-derived umami peptides, their formation during lager beer fermentation and their potential roles in receptor recognition and sensory perception remain insufficiently understood. Therefore, this study combined peptidomics, in silico screening, receptor-oriented ana...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
MDPI AG
2026-05-01
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| سلاسل: | Foods |
| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.mdpi.com/2304-8158/15/10/1694 |
| الوسوم: |
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