Identification of novel umami peptides from oyster hydrolysate and the mechanisms underlying their taste characteristics using machine learning
Baifeng Fu, Minbo Li, Zhihui Chang, Junjie Yi, Shuzhen Cheng, Ming Du
Topics & Concepts
UmamiHydrolysateTasteChemistryOysterFood scienceIdentification (biology)BiochemistryBiologyBotanyFisheryHydrolysisBiochemical Analysis and Sensing TechniquesProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality