Taste Mechanism of Umami Molecules from Fermented Broad Bean Paste Based on In Silico Analysis and Peptidomics

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[1] Zhao, Jianhua
[2] Xie, Yuqing
[3] Xiang, Yue
[4] Jiang, Chunyan
[5] Tang, Zhirui
[6] Zhao, Jie
[7] Xu, Min
[8] 1,Liu, Ping
[9] 1,Lin, Hongbin
[10] Tang, Jie
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Lin, Hongbin (hongbin-ok@163.com); Tang, Jie (wendyjiejie@tom.com) | 1600年 / American Chemical Society卷
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