Physical properties as the key bridge from structure-activity relationship to AI-guided rational design of food-derived bioactive peptides: A systematic review
Fuente:
Trends in Food Science & Technology
Publication date: February 2026Source: Trends in Food Science & Technology, Volume 168Author(s): Huizhen Xing, Huimin Dong, Chengzhi Guo, Zhigao Wang, Rong He