articleFood ChemistryJan 26, 2024Closed access

Taste properties and mechanism of umami peptides from fermented goose bones based on molecular docking and molecular dynamics simulation using umami receptor T1R1/T1R3

XFXinrui FengRWRan WangJLJingnan LuQDQingfei DuKCKezhou Cai

Hefei University of Technology

PubMed
Indexed incrossrefpubmed

Abstract

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107
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FWCI
30.01
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100%
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44
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Authors

7

Topics & keywords

Topics
Keywords
  • Umami
  • Chemistry
  • Goose
  • Docking (animal)
  • Taste
  • Molecular dynamics
  • Biochemistry
  • Computational biology
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