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....

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Hlavní autoři:	Wenzhu Zhao, Lijun Su, Shitong Huo, Zhipeng Yu, Jianrong Li, Jingbo Liu
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Tsinghua University Press 2023-01-01
Edice:	Food Science and Human Wellness
Témata:	Oncorhynchus mykiss Umami peptides Electronic tongue Molecular docking
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S2213453022001331
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