2024peer-reviewed46 citations
In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Qiuxing Cai +2 more
Food Chemistry
Concepts
UmamiSea bassChemistryFlavorTasteFermentation in food processingComputational biologyBiochemistry