Unraveling the characteristic aroma compounds in Longjing tea and their interaction mechanisms with S-curve and broad-spectrum olfactory receptors using molecular docking
Zuobing Xiao, T. Y. Shen, Yunwei Niu, Qinfei Ke, ZhenChun Sun, EnQing Yang, Xiaojie Liu, Jing Zhang, Jiancai Zhu
Topics & Concepts
AromaBroad spectrumChemistryDocking (animal)ReceptorStereochemistryBiochemistryFood scienceMedicineCombinatorial chemistryNursingOlfactory and Sensory Function StudiesAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques