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Updated: Apr 30, 2026

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基于从Hypsizygus marmoreuss的虚拟选和分子对接来识别风味

Wenting Wang1, Hongbo Li2, Zhenbin Liu1

  • 1School of Food Science and Engineering,Shaanxi University of Science and Technology, Xi'an 710021, Shaanxi, China; Shaanxi Agricultural Products Processing Technology Research Institute, Xi'an 710021, Shaanxi, China.

Food chemistry
|March 29, 2024
PubMed
概括

来自Hypsizygus marmoreuss的风味可以增强乌玛米和味,有助于减少食品中的盐和MSG含量. 这项研究确定了特定的和它们与味觉受体的相互作用.

关键词:
味道类的味道.这就是Hypsizygus marmoreus.分子对接是分子对接.感官传感 感官传感器 感官传感器虚拟选是一个虚拟的选.

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