Based on green synthesis, multisensory evaluations and molecular simulation approaches: Exploring the taste-enhancing characteristics and mechanisms of N-succinyl-L-leucine
| Autor: | Huang, Pimiao, Wang, Zhirong, Ma, Yinuo, Zhao, Xu, Cui, Chun |
|---|---|
| Zdroj: | In Food Research International December 2024 197 Part 1 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect