Song, S.; Cheng, Y.; Wangzhang, J.; Sun, M.; Feng, T.; Liu, Q.; Yao, L.; Ho, C.-T.; Yu, C.
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods 2024, 13, 995.
https://doi.org/10.3390/foods13070995
AMA Style
Song S, Cheng Y, Wangzhang J, Sun M, Feng T, Liu Q, Yao L, Ho C-T, Yu C.
Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods. 2024; 13(7):995.
https://doi.org/10.3390/foods13070995
Chicago/Turabian Style
Song, Shiqing, Yunpeng Cheng, Jingyi Wangzhang, Min Sun, Tao Feng, Qian Liu, Lingyun Yao, Chi-Tang Ho, and Chuang Yu.
2024. "Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking" Foods 13, no. 7: 995.
https://doi.org/10.3390/foods13070995
APA Style
Song, S., Cheng, Y., Wangzhang, J., Sun, M., Feng, T., Liu, Q., Yao, L., Ho, C. -T., & Yu, C.
(2024). Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods, 13(7), 995.
https://doi.org/10.3390/foods13070995
