HIGHLIGHTS
- who: Yan Yang from the Ningbo University, China have published the research: Taste peptides derived from Stropharia rugosoannulata fermentation mycelium and molecular docking to the taste receptor T1R1/T1R3, in the Journal: (JOURNAL)
- what: This study provides theoretical support for understanding the pleasant taste characteristics and taste mechanism of S. rugosoannulata mycelium and a reference for the development and application of mycelium. The taste advantage of the long-chain peptide was the main reason for the interaction between multiple amino_acid residues and receptors.
- how: The statistical results are shown in Figures 1AB. The . . .
If you want to have access to all the content you need to log in!
Thanks :)
If you don't have an account, you can create one here.