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1 Ergebnisse
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Pea protein based foods for the future : From chemical comp..:
Cosson, Audrey
NNT: 2021UPASB012. , 2021
Link:
https://pastel.hal.science/tel-03543099
RT Journal T1
Pea protein based foods for the future : From chemical composition to statistical models to understand the mechanisms behind perceptions of beany, bitterness and astringency ; Des protéines de pois pour les aliments de demain : de la composition chimique aux modèles statistiques, pour comprendre les mécanismes à l'origine des perceptions de beany, d'amertume et d'astringence
UL https://suche.suub.uni-bremen.de/peid=base-ftagroparistech:oai:HAL:tel-03543099v1&Exemplar=1&LAN=DE A1 Cosson, Audrey PB HAL CCSD YR 2021 K1 Aroma compounds K1 Phenolics K1 Peptidomics K1 Perceptions K1 Formulation K1 Modelling K1 Composé d'arômes K1 Composés phytochimiques K1 Peptidomique K1 Perception K1 Modélisation K1 [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition JF NNT: 2021UPASB012 LK http://dx.doi.org/https://pastel.hal.science/tel-03543099 DO https://pastel.hal.science/tel-03543099 SF ELIB - SuUB Bremen
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