Virtual screening, molecular docking and identification of umami peptides derived from Oncorhynchus mykiss
Oncorhynchus mykiss is delicious and contains abundant flavor substances. However, few studies focused on umami peptides of O. mykiss. In the current work, umami peptides derived from O. mykiss were identified using virtual screening, molecular docking, and electronic tongue analysis. First, the O....
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , |
|---|---|
| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Tsinghua University Press
2023-01-01
|
| سلاسل: | Food Science and Human Wellness |
| الموضوعات: | |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2213453022001331 |
| الوسوم: |
لا توجد وسوم, كن أول من يضع وسما على هذه التسجيلة!
|