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Identification of key taste active compounds and potential umami peptides in soft-boiled chicken based on taste

Shui Jiang1, Xiangyuan Li1, Lexin Zhao2

  • 1Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai 200240, China.

Food Chemistry
|January 29, 2026
PubMed

Keywords:
Molecular dockingSoft-boiled chickenTaste recombinationUmamiUmami peptide

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