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Unveiling dual-functional Kokumi peptides from yellow wine lees: CaSR-mediated flavor enhancement coupled with hypolipidemic and antioxidant activities
7小时前
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Sequence, taste and umami-enhancing effect of the peptides separated from soy sauce
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Flavor profile and peptide formation in soy sauce fermented from soybean meal by Aspergillus oryzae and Aspergillus Niger
6个月前
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Decoding bitter peptides in soy sauce: From identification to mechanism in bitter taste formation
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