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Valorization of brewer's spent yeast: Comprehensive sensory evaluation, molecular docking, and receptor binding

Sijia Li1, Guohua Zhao2, Damao Wang1

  • 1Yibin Academy of Southwest University, Yibin 644000, China; College of Food Science, Southwest University, Chongqing 400715, China.

Food Research International (Ottawa, Ont.)
|August 6, 2026
PubMed

Keywords:
Brewer's spent yeastSensory evaluationSustainable flavor enhancementT1R1/T1R3 receptorUmami peptides

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