Combining molecular docking and molecular dynamics simulation to discover four novel umami peptides from tuna skeletal myosin with sensory evaluation validation

作者：Shuai Zhao, Shuang Ma, Yuanyue Zhang, Ming Gao, Zhenyu Luo, Shengbao Cai · 发表于：Food Chemistry · 年份：2023 · DOI：10.1016/j.foodchem.2023.137331 · 被引用次数：96 · 研究领域：Biochemical Analysis and Sensing Techniques、Advanced Chemical Sensor Technologies、Olfactory and Sensory Function Studies