- Published
- 2022-02-14
- Venue
- Food Chemistry, vol. 383, pp. 132455
- Cited by
- 200
- Open access
- No free copy found
- DOI
- 10.1016/j.foodchem.2022.132455
- PubMed
- 35183965
Cite this paper
Formatted from the source metadata, not typed by hand. For a whole reference list, use the citation generator or ask your assistant through Find Research.
- APA 7
Liang, L., Duan, W., Zhang, J., Huang, Y., Zhang, Y., & Sun, B. (2022). Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS. Food Chemistry, 383, 132455. https://doi.org/10.1016/j.foodchem.2022.132455
- MLA 9
Liang, Li, et al. "Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS." Food Chemistry, vol. 383, 2022, pp. 132455, https://doi.org/10.1016/j.foodchem.2022.132455.
- Chicago
Liang, Li, Wen Duan, Jingcheng Zhang, Yan Huang, Yuyu Zhang, and Baoguo Sun. "Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS." Food Chemistry 383 (2022): 132455. https://doi.org/10.1016/j.foodchem.2022.132455.
- GOST
Liang L., Duan W., Zhang J. [и др.] Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS // Food Chemistry. — 2022. — Vol. 383. — P. 132455. — URL: https://doi.org/10.1016/j.foodchem.2022.132455
- BibTeX
@article{liang2022characterization, title = {{Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS}}, author = {Li Liang and Wen Duan and Jingcheng Zhang and Yan Huang and Yuyu Zhang and Baoguo Sun}, journal = {Food Chemistry}, year = {2022}, volume = {383}, pages = {132455}, doi = {10.1016/j.foodchem.2022.132455}, url = {https://doi.org/10.1016/j.foodchem.2022.132455} }- RIS
TY - JOUR AU - Liang, Li AU - Duan, Wen AU - Zhang, Jingcheng AU - Huang, Yan AU - Zhang, Yuyu AU - Sun, Baoguo TI - Characterization and molecular docking study of taste peptides from chicken soup by sensory analysis combined with nano-LC-Q-TOF-MS/MS JO - Food Chemistry VL - 383 SP - 132455 PY - 2022 DA - 2022/02/14 DO - 10.1016/j.foodchem.2022.132455 UR - https://doi.org/10.1016/j.foodchem.2022.132455 ER -