doi.org/10.1016/j.foodchem.2022.132455

Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS

..., Baoguo Sun
70
Food Chemistry9.80
Volume: 383, Pages: 132455 - 132455
Published: Feb 14, 2022
Paper Fields
Paper Details
Title
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
DOI
doi.org/10.1016/j.foodchem.2022.132455
Published Date
Feb 14, 2022
Journal
Food Chemistry
Volume
383
Pages
132455 - 132455
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