呈味肽 Asp-Ala-Pro-Tyr-Asp-Tyr-Lys
Asp-Ala-Pro-Tyr-Asp-Tyr-Lys
鲜味 Umami
中国凤尾鱼露 Chinese anchovy sauce
外部链接(如物理性质、GC图等)
1. Zhu, W.; Luan, H.; Bu, Y.; Li, X.; Li, J.; Zhang, Y., Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese anchovy sauce. Journal of the science of food and agriculture 2020.DOI:10.1002/jsfa.10943
