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Updated: Jun 19, 2026

Micron-scale Phenotyping Techniques of Maize Vascular Bundles Based on X-ray Microcomputed Tomography
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Published on: October 9, 2018

从玉米发酵粉中解码新型乌玛米及其机制通过多感应技术,虚拟选和分子模拟方法

Pimiao Huang1, Xu Zhao1, Quanlong Fan2

  • 1School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.

Food chemistry
|October 3, 2024
PubMed
概括

研究人员在发酵玉米粉 (CFP) 中发现了新的乌玛米. 这些,如VDW和WGDDP,增强MSG的味,提供了关于发酵食品风味机制的见解.

关键词:
玉米发酵粉 玉米发酵粉动态感官评估的动态感官评估分子对接是分子对接.乌玛米可以作为一种.虚拟选是一个虚拟的选.

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