Identification and characterization of umami-enhancing peptides from soybean fermented by Aspergillus cristatus CB10002 using sensory-guided and computational approaches
- DOI
- 10.1016/j.foodchem.2026.151816
- Published
- 2026-12
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2026.151816,
title = {Identification and characterization of umami-enhancing peptides from soybean fermented by Aspergillus cristatus CB10002 using sensory-guided and computational approaches},
author = {Wenping Kong and Xiaohui Wu and Ming Liu and Hong Pu and Minglu Wang and Liting Lai},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2026.151816},
url = {https://doi.org/10.1016/j.foodchem.2026.151816}
}RIS
TY - JOUR TI - Identification and characterization of umami-enhancing peptides from soybean fermented by Aspergillus cristatus CB10002 using sensory-guided and computational approaches AU - Wenping Kong AU - Xiaohui Wu AU - Ming Liu AU - Hong Pu AU - Minglu Wang AU - Liting Lai PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2026.151816 UR - https://doi.org/10.1016/j.foodchem.2026.151816 ER -
APA
Kong, W., Wu, X., Liu, M., Pu, H., Wang, M., & Lai, L. (2026). Identification and characterization of umami-enhancing peptides from soybean fermented by Aspergillus cristatus CB10002 using sensory-guided and computational approaches. Food Chemistry. https://doi.org/10.1016/j.foodchem.2026.151816
Source records
- crossref · retrieved 2026-11-10T20:04:01.570Z