Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities

作者：Shuai Chen, Ziyi Li, Xia Fan, Zixuan Gu, Weijie Lan, Liyan Zhao, Xiao Chen · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.147131 · 被引用次数：5 · 研究领域：Olfactory and Sensory Function Studies、Fermentation and Sensory Analysis、Biochemical Analysis and Sensing Techniques