Molecular information and sensomics based identification of bitter peptides in lager beer and their multidimensional sensory impacts on beer body
Year: 2025
Type: article
Language: en
Topic: Biochemical Analysis and Sensing Techniques
Authors and affiliations:
raw_author_name: Yashuai Wu
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
raw_author_name: Mingtao Huang
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
raw_author_name: Dongrui Zhao
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Jiang Xie
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Yiyuan Chen
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Jinyuan Sun
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
raw_author_name: Mingquan Huang
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China
School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
raw_author_name: Baoguo Sun
raw_affiliation_strings: Beijing Laboratory of Food Quality and Safety, Beijing Technology and Business University, Beijing 100048, China
China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China