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Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

Wenzhu Zhao Lijun Su Shitong Huo Zhipeng Yu Jianrong Li Jingbo Liu

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.89-93,5.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.89-93,5.DOI:10.1016/j.fshw.2022.07.026

Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss

Wenzhu Zhao ¹Lijun Su ²Shitong Huo ²Zhipeng Yu ¹Jianrong Li ²Jingbo Liu³

作者信息

1. School of Food Science and Engineering,Hainan University,Haikou 570228,China
2. College of Food Science and Engineering,Bohai University,Jinzhou 121013,China
3. Lab of Nutrition and Functional Food,Jilin University,Changchun 130062,China
折叠

摘要

关键词

Oncorhynchus mykiss/Umami peptides/Electronic tongue/Molecular docking

分类

轻工纺织

引用本文复制引用

Wenzhu Zhao,Lijun Su,Shitong Huo,Zhipeng Yu,Jianrong Li,Jingbo Liu..Virtual screening,molecular docking and identification of umami peptides derived from Oncorhynchus mykiss[J].食品科学与人类健康(英文),2023,12(1):P.89-93,5.

基金项目

supported by The National Key R&D Program of China (2019YFD0901702) （2019YFD0901702）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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