:

Yanyang Yu1, Zhiyong Cui1, Tianxing Zhou1

  • 1Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, 200240, China.

PubMed
概括

这项研究揭示了多种乌玛米如何强烈地与T1R1-VFT受体结合,增强了味道. 这种分子理解有助于开发新的食品成分和风味科学应用.