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Food Chem-A novel directed enzymolysis strategy for the preparation of umami peptides in Stropharia rugosoannulata and its mechanism of taste perception
J.Chem. Inf. Mode-Blade of Polarized Water Molecule” Is the Key to Hydrolase Catalysis Regulation
Frontiers in Physics-Rational Design of Pepsin for Enhanced Thermostability via Exploiting the Guide of Structural Weakness on Stability
ACS Food Sci.Technol-Selective Esterification Design of Lipases for TAG Synthesis Based on the Unique Structure of Curved DHA
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