| 标题 |
Taste properties and mechanism of umami peptides from bay scallop (Argopecten irradians) by-products based on molecular docking and molecular dynamics simulation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Current Research in Food Science 作者:Jingxuan Wang; L. Chang; Zhi-Qin Zhang; Yongke Deng; Shengli Yang; et al 出版日期:2026-04-01 |
| 求助人 | |
| 下载 |
PDF的下载单位、IP信息已删除
(2025-6-4)