Characterization and molecular docking study of umami peptides from Agaricus bisporus and Volvariella volvacea by sensory analysis combined with UPLC–ESI-Q-TOF MS
草菇
双孢蘑菇
蘑菇
鲜味
化学
食品科学
蘑菇
品味
作者
Zhenqi Li,Ke Shi,Lixin Xue,Yu Zhang,Huanlu Song,Yongcheng Liao,Huan Shi,Weifeng Shi