Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship

作者：Fan Yang, Hongyan Meng, Anzhen Fu, Ye Liu, Shuang Bi · 发表于：Food Chemistry · 年份：2024 · DOI：10.1016/j.foodchem.2024.139919 · 被引用次数：35 · 研究领域：Biochemical Analysis and Sensing Techniques、Olfactory and Sensory Function Studies、Advanced Chemical Sensor Technologies