| 标题 |
Novel umami peptides from Grass Carp marinated with Red Yeast Rice Flour and their taste presentation mechanisms characterized by in silico approach and sensory evaluation |
| 网址 | |
| DOI | |
| 其它 |
期刊:Food bioscience 作者:Qiaohui Zeng; Miaoshan Zhou; Lifang Gao; Ping Qi; Shilin Cao; et al 出版日期:2025-09-11 |
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(2025-6-4)