In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning

作者：Chunxin Wang, Yanyan Wu, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Qiuxing Cai, Di Wang, Yueqi Wang · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.138999 · 被引用次数：58 · 研究领域：Biochemical Analysis and Sensing Techniques、Advanced Chemical Sensor Technologies、RNA and protein synthesis mechanisms