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Updated: Jul 27, 2025

AirID-Based Proximity Labeling for Protein-Protein Interaction in Plants
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四种植物蛋白与和 Ester 的香味蛋白相互作用

Silvia J E Snel1,2, Mirela Pascu3, Igor Bodnár3

  • 1Institute of Life Technologies, University of Applied Sciences and Arts Western Switzerland, CH-1950 Sion, Switzerland.

Heliyon
|June 9, 2023
PubMed
概括

味道化合物与植物成分如豆和大豆中的蛋白质结合,减少它们在食物中的存在. 这种由疏水性相互作用驱动的结合可以预测提高高蛋白质产品的风味.

关键词:
豆是什么意思 豆是什么意思豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆豆疏水性相互作用 疏水性相互作用分区分区分区分区分区分区分区分豆 豆 (Pea Pea) 是一种植物.这就是大豆大豆.乳清乳液是什么?乳清乳液是什么?

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