ArticleFoods (Basel, Switzerland)2024

Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking.

Shiqing Song et al.PubMed ↗Full text ↗Publisher ↗

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