Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking.

MLA

Song, Shiqing, et al. “Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking.” Foods, vol. 13, no. 7, Apr. 2024, p. 995. EBSCOhost, https://doi.org/10.3390/foods13070995.

APA

Song, S., Cheng, Y., Wangzhang, J., Sun, M., Feng, T., Liu, Q., Yao, L., Ho, C.-T., & Yu, C. (2024). Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking. Foods, 13(7), 995. https://doi.org/10.3390/foods13070995

Chicago

Song, Shiqing, Yunpeng Cheng, Jingyi Wangzhang, Min Sun, Tao Feng, Qian Liu, Lingyun Yao, Chi-Tang Ho, and Chuang Yu. 2024. “Taste-Active Peptides from Triple-Enzymatically Hydrolyzed Straw Mushroom Proteins Enhance Salty Taste: An Elucidation of Their Effect on the T1R1/T1R3 Taste Receptor via Molecular Docking.” Foods 13 (7): 995. doi:10.3390/foods13070995.