Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce
2019 ◽
2020 ◽
Keyword(s):
Keyword(s):
2020 ◽
Vol 16
(7)
◽
pp. 892-902
◽
2016 ◽
Vol 13
(1)
◽
pp. 47-58
◽