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Quantification- and structural-taste intensity of umami peptides from Agrocybe aegerita through quantitative structure-activity relationship

BiochemistryNatural SciencesFood AnalysisBioanalysisAlternative Protein SourceProtein EngineeringFood QualityMedicineQuantitative Structure-activity RelationshipUmami PeptidesBiomolecular EngineeringChromatographyStructural-taste Intensity