Identification and characterization of umami peptides from fermented soybean meal hydrolysates: Combined machine learning, cellular functional characterization, and structural interpretation
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This study developed an efficient strategy for identifying umami and umami-enhancing peptides from fermented soybean meal hydrolysates (FSMH) to support the high-value utilization of soybean byproducts. An integrated approach combining virtual screening, molec... ...
