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

Author:

Xinrui Feng,Ran Wang,Jingnan Lu,Qingfei Du,Kezhou Cai,Bao Zhang,Baocai xu

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 June 2024

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