Comprehensive Multi-Spectroscopy and Molecular Docking Understanding of Interactions between Fermentation-Stinky Compounds and Mandarin Fish Myofibrillar Proteins

The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl phthalate) and myofibrillar proteins (MPs). The resul...

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Detalles Bibliográficos
Autores principales: Chen, Jia-Nan, Zhao, Hui-Lin, Zhang, Yu-Ying, Zhou, Da-Yong, Qin, Lei, Huang, Xu-Hui
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217186/
https://www.ncbi.nlm.nih.gov/pubmed/37238872
http://dx.doi.org/10.3390/foods12102054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10217186/
https://www.ncbi.nlm.nih.gov/pubmed/37238872
http://dx.doi.org/10.3390/foods12102054

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