Changes of Shrimp Myofibrillar Proteins Hydrolyzed by Virgibacillus Proteases: Structural Characterization, Mechanism Visualization, and Flavor Compound Formation
FOOD RESEARCH INTERNATIONAL（2025）
关键词
Virgibacillus,Shrimp myofibrillar protein,Volatile compounds,Peptidase,Hydrolysis,Structural conformation,Molecular docking
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