Electronic tongue, proton-transfer-reaction mass spectrometry, spectral analysis, and molecular docking characterization for determining the effect of α-amylase on flavor perception

Author:

Pu Dandan,Meng Ruixin,Qiao Kaina,Cao Boya,Shi Yige,Wang Yanbo,Zhang YuyuORCID

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

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5. Protein–peptide docking: Opportunities and challenges;Chua, D., Deeth, H. C., Oh, H. E., & Bansal, N. (2017). Altering the casein to whey protein ratio to enhance structural characteristics and release of major yoghurt volatile aroma compounds of non-fat stirred yoghurts. International Dairy Journal, 74, 63–73. Ciemny, M., Kurcinski, M., Kamel, K., Kolinski, A., Alam, N., Schueler-Furman, O., & Kmiecik, S;Drug Discovery Today,2018

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