Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
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Title
Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS
Authors
Keywords
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Journal
FOOD CHEMISTRY
Volume 383, Issue -, Pages 132455
Publisher
Elsevier BV
Online
2022-02-15
DOI
10.1016/j.foodchem.2022.132455
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