[Elsevier] Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception

baovo5696 Post time 1 hour(s) ago | Show all posts |Read mode
This post will be closed automatically in 2026-11-02 09:59
Reward10points

journalㄩFood Chemistry

AuthorsㄩXuening Yu; Guang Li; Xiaoyang Liu; Xiangbo Zeng; Fawen Yin; Deyang Li; Ningbo Qin; Dayong Zhou

Published dateㄩ2025-10-

DOIㄩ10.1016/j.foodchem.2025.145077

PDF linkㄩhttps://www.sciencedirect.com/sc ... 308814625023283/pdf

Article linkㄩhttps://doi.org/10.1016/j.foodchem.2025.145077

Article SourceㄩElsevier BV﹝


Remarkㄩ
Reply

Use magic Donate Report

All Reply1 Show all posts
Aguang Post time 5 min. ago | Show all posts

Waiting for confirmation

If the PDF has not been accepted after 72 hours, the system will automatically adopt it.
Reply

Use magic Donate Report

Senior Member
  • post

  • reply

  • points

    3450


Return to the list