{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,27]],"date-time":"2026-09-27T02:31:06Z","timestamp":1790476266240,"version":"4.1.0"},"reference-count":82,"publisher":"Royal Society of Chemistry (RSC)","issue":"5","license":[{"start":{"date-parts":[[2025,1,22]],"date-time":"2025-01-22T00:00:00Z","timestamp":1737504000000},"content-version":"am","delay-in-days":387,"URL":"http:\/\/rsc.li\/journals-terms-of-use"}],"content-domain":{"domain":["rsc.org"],"crossmark-restriction":true},"short-container-title":["Food Funct."],"abstract":"<jats:p>We screened and validated peptides IQGFK and EDFFVR, confirming their kokumi properties through sensory evaluation and electronic tongue analysis. 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