Identification and taste presentation characteristics of umami peptides from soybean paste based on peptidomics and virtual screening

作者：Guoyang Pan, Feiyu An, Junrui Wu, Yaqi Wang, Li Deng, Xing Tong, Shuaiqi Ji, Jinhui Jiang, Qu Liu, Ning Yang, Dongbing Tao, Rina Wu · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143621 · 被引用次数：29 · 研究领域：Biochemical Analysis and Sensing Techniques、Advanced Chemical Sensor Technologies、Protein Hydrolysis and Bioactive Peptides