Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception

作者：Xuening Yu, Guang Li, Xiaoyang Liu, Xiangbo Zeng, Fawen Yin, Deyang Li, Ningbo Qin, Dayong Zhou · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145077 · 被引用次数：9 · 研究领域：Protein Hydrolysis and Bioactive Peptides、Aquaculture Nutrition and Growth、Biochemical Analysis and Sensing Techniques