Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensorOA
Novel umami peptides from Takifugu rubripes muscle via virtual hydrolysis and screening strategy combined with sensory evaluation and biosensor
Shengnan Wang;Chunyu Li;Zhiyong Cui;Wenli Wang;Yuan Liu
Department of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaDepartment of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaDepartment of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaDepartment of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,ChinaDepartment of Food Science & Technology,School of Agriculture & Biology,Shanghai Jiao Tong University,Shanghai 200240,China||School of Food Science and Engineering,Ningxia University,Yinchuan 750021,China
Umami peptidesVirtual enzymaticVirtual screeningBiosensor
Umami peptidesVirtual enzymaticVirtual screeningBiosensor
《未来食品学报（英文）》 2026 (4)
545-553,9
This work was supported by the National Natural Science Foundation of China(3247247831972198).
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