Identify Bitter Peptides by Using Deep Representation Learning Features

A bitter taste often identifies hazardous compounds and it is generally avoided by most animals and humans. Bitterness of hydrolyzed proteins is caused by the presence of bitter peptides. To improve palatability, bitter peptides need to be identified experimentally in a time-consuming and expensive...

Descripción completa

Detalles Bibliográficos
Autores principales: Jiang, Jici, Lin, Xinxu, Jiang, Yueqi, Jiang, Liangzhen, Lv, Zhibin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315524/
https://www.ncbi.nlm.nih.gov/pubmed/35887225
http://dx.doi.org/10.3390/ijms23147877

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9315524/
https://www.ncbi.nlm.nih.gov/pubmed/35887225
http://dx.doi.org/10.3390/ijms23147877

Ejemplares similares