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Updated: Jun 30, 2025

Sample Preparation and Relative Quantitation using Reductive Methylation of Amines for Peptidomics Studies
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Sample Preparation and Relative Quantitation using Reductive Methylation of Amines for Peptidomics Studies

Published on: November 4, 2021

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基于性学和机器学习的发酵海产生的乌玛米的深度发现和味道呈现机制研究

Chunxin Wang1, Yanyan Wu2, Huan Xiang3

  • 1Key Laboratory of Aquatic Product Processing, Ministry of Agriculture and Rural Affairs, National R&D Center for Aquatic Product Processing, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China; College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China.

Food chemistry
|March 24, 2024
PubMed
概括

这项研究引入了一种有效的方法,用于在发酵的海中识别umami,使用peptidomics和机器学习. 它揭示了关键和它们的结合相互作用,为味道探索铺平了道路.

关键词:
发酵的海鱼是什么意思机器学习 机器学习分子对接是分子对接.乌玛米酸是乌玛米酸的一种.

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