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味道特征和分子对接研究的新乌玛米风味在扬黑骨肉肉研究

Chaohui Yang1, Xuehai Ge1, Changrong Ge2

  • 1Livestock Product Processing and Engineering Technology Research Center of Yunnan Province, Yunnan Agricultural University, Kunming 650201, China; College of Food Science and Technology, Yunnan Agricultural University, Kunming 650201, China.

Food chemistry
|October 26, 2024
PubMed
概括

来自延黑骨的五种可以通过形成矿物酸盐来增强乌玛米味道. 分子对接揭示了这些与T1R1/T1R3受体结合,澄清了它们的umami机制.

关键词:
微观结构的微观结构分子对接是分子对接.感官属性 感官属性在T1R1/T1R3中.乌玛米酸是乌玛米酸的一种.延黑骨 肉 肉 肉 肉 肉

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