Novel umami peptides from tilapia lower jaw and molecular docking to the taste receptor T1R1/T1R3 - Shiyan, Ruan; Liping, Sun; Xiaodong, Sun; Jinlun, He; Yongliang, Zhuang (Food chemistry, 2021)
Keywords: Dionaea muscipula; electronic tongue; food chemistry; gel chromatography; hydrogen; hydrophobic bonding; Molecular docking; peptides; Recognition threshold; sensory evaluation; taste; Taste characteristics; taste receptors; Tilapia lower jaw; ultrafiltration; umami; Umami peptides; Tilapia lower jaw; Recognition threshold; Umami peptides; Taste characteristics; Molecular docking