Improvement mechanism of umami peptides in oyster juice by cooperative enzymolysis of alcalase and trypsin based on peptidomics and molecular docking

作者：Tianyu Chen, Tianyu Chen, F. Zhang, Shengjun Chen, Yongqiang Zhao, Feng Huang, Feng Huang, Chunsheng Li · 发表于：Journal of Food Composition and Analysis · 年份：2024 · DOI：10.1016/j.jfca.2024.106326 · 被引用次数：20 · 研究领域：Biochemical Analysis and Sensing Techniques、Advanced Chemical Sensor Technologies、Olfactory and Sensory Function Studies