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1 Ergebnisse
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Enhancing Kokumi Sensation and Reducing Bitterness in Acid-..:
Wu, Jing
;
Huang, Panchaonan
;
Feng, Yunzi
...
Journal of Agricultural and Food Chemistry. 71 (2023) 49 - p. 19694-19704 , 2023
Link:
https://doi.org/10.1021/acs.jafc.3c04282
RT Journal T1 <Title>Enhancing Kokumi Sensation and Reducing Bitterness in Acid-Hydrolyzed Vegetable Proteins through Lactate and Thermal Processing</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_acs.jafc.3c04282&Exemplar=1&LAN=DE A1 Wu, Jing A1 Huang, Panchaonan A1 Feng, Yunzi A1 Cui, Chun A1 Xu, Jucai A1 Li, Laihao PB American Chemical Society (ACS) YR 2023 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 71 IS 49 SP 19694 OP 19704 LK http://dx.doi.org/https://doi.org/10.1021/acs.jafc.3c04282 DO https://doi.org/10.1021/acs.jafc.3c04282 SF ELIB - SuUB Bremen
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