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Updated: May 24, 2025

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来自大豆的乌玛米的鉴定和口味呈现特征基于体学和虚拟选

Guoyang Pan1, Feiyu An1, Junrui Wu2

  • 1College of Food Science, Shenyang Agricultural University, Shenyang 110866, PR China; Liaoning Provincial Engineering Research Center of Food Fermentation Technology, Shenyang 110866, PR China.

Food chemistry
|March 1, 2025
PubMed
概括

研究人员使用基学和机器学习在发酵大豆中确定了四种新的乌玛米. 这些,包括LLYGKVVKKT,与味觉受体相互作用,增强糊的味.

关键词:
分子对接是分子对接.类组学 类组学 类组学豆是一种大豆.乌玛米酸是乌玛米酸的一种.虚拟选是一个虚拟的选.

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