Analysis of the mechanism of difference in umami peptides from oysters (Crassostrea ariakensis) prepared by trypsin hydrolysis and boiling through hydrogen bond interactions

作者：Yikun Fang, Min Lv, Chuanyan Pan, Xiaoping Lo, Shiya Ya, Ermeng Yu, Huawei Ma · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143367 · 被引用次数：16 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Meat and Animal Product Quality、Aquaculture Nutrition and Growth