In-depth discovery and taste presentation mechanism studies on umami peptides derived from fermented sea bass based on peptidomics and machine learning
Chunxin Wang, Yanyan Wu, Huan Xiang, Shengjun Chen, Yongqiang Zhao, Qiuxing Cai, Di Wang, Yueqi Wang
Topics & Concepts
UmamiSea bassChemistryFlavorTasteFermentation in food processingComputational biologyBiochemistryFermentationBiologyGeneticsFisheryFish <Actinopterygii>BacteriaLactic acidBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor TechnologiesRNA and protein synthesis mechanisms