Yu, Xuening
Li, Guang
Liu, Xiaoyang
Zeng, Xiangbo
Yin, Fawen
Li, Deyang
Qin, Ningbo
Zhou, Dayong
Funding for this research was provided by:
National Key Research and Development Program of China
National Natural Science Foundation of China
This article is maintained by: Elsevier
Article Title: Zinc-binding mechanism of synthetic oyster peptides and their taste sensory characteristics: Insight into umami and saltiness perception
Journal Title: Food Chemistry
CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodchem.2025.145077
Content Type: article
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