المؤلفون: Kaixin Cao, Feiyu An, Junrui Wu, Shuaiqi Ji, Yaozhong Rong, Yuchen Hou, Xuwen Ma, Wenxin Yang, Longkun Hu, Rina Wu

مصطلحات موضوعية: Biophysics, Biochemistry, Molecular Biology, Pharmacology, Biotechnology, Environmental Sciences not elsewhere classified, Biological Sciences not elsewhere classified, Chemical Sciences not elsewhere classified, traditional chinese condiment, sensory threshold values, important interaction forces, t1r3 taste receptor, performance liquid chromatography, fermented soybean products, umami prediction analysis, three umami peptides, new umami peptides, selected dajiang samples, strong umami taste, delicious umami flavor, receptor binding mechanism, umami peptides, umami taste, taste receptors, gel chromatography, fermented soybeans, driven flavor, study uncovers, phase high, mainly originates

Relation: https://figshare.com/articles/journal_contribution/Identification_Characterization_and_Receptor_Binding_Mechanism_of_New_Umami_Peptides_from_Traditional_Fermented_Soybean_Paste_Dajiang_/24586944

الاتاحة: https://doi.org/10.1021/acs.jafc.3c04943.s001
https://figshare.com/articles/journal_contribution/Identification_Characterization_and_Receptor_Binding_Mechanism_of_New_Umami_Peptides_from_Traditional_Fermented_Soybean_Paste_Dajiang_/24586944