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基于微生物代谢的传统发酵海鲈鲜味肽筛选及 其对苦味的抑制作用.
- Source :
- Shipin Kexue/ Food Science; 2024, Vol. 45 Issue 21, p147-156, 10p
- Publication Year :
- 2024
-
Abstract
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- Subjects :
- TASTE receptors
ELECTRONIC tongues
BITTERNESS (Taste)
SEA basses
MOLECULAR docking
Subjects
Details
- Language :
- Chinese
- ISSN :
- 10026630
- Volume :
- 45
- Issue :
- 21
- Database :
- Complementary Index
- Journal :
- Shipin Kexue/ Food Science
- Publication Type :
- Academic Journal
- Accession number :
- 180709214
- Full Text :
- https://doi.org/10.7506/spkx1002-6630-20240130-275