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Species Determination and Quantitation in Mixtures Using MRM Mass Spectrometry of Peptides Applied to Meat Authentication
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Novel umami peptides from Cherry Valley duck meat extract: Identification, sensory characterization, and taste

Yu Hua1, Yaqi Cao1, Tianran Huang2

  • 1College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.

Food Chemistry
|February 7, 2026
PubMed

Keywords:
Cherry Valley duckMolecular dockingMolecular dynamics simulationsSensory evaluationT1R1/T1R3 receptorUmami peptide

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