Based on the umami-transformer machine learning model: Screening of umami peptides from ultrasound-assisted enzymatic hydrolysis of shiitake mushrooms and study on their flavor mechanism

Food Research International 2026

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Authors: Jingyi Han, Yao Li, Jiakang Liang, Lihong Chen, Xiaojie Yu, Li Chen, Otu Phyllis, Hafida Wahia, Hua Yang, Cunshan Zhou

DOI: 10.1016/j.foodres.2026.118379

Cited by: 5

References: 33

Fields of Study & Subjects

Biochemical Analysis and Sensing Techniques Protein Hydrolysis and Bioactive Peptides Fermentation and Sensory Analysis

References 33