The applications and future implications of bitterness reduction and inhibition in food products
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408399009527516
Reference108 articles.
1. Bitter compounds: Occurrence and structure‐activity relationships
2. Occurrence of 2-(4-methoxyphenoxy)propanoic acid in roasted coffee beans: analysis by gas-liquid chromatography and by high-performance liquid chromatography
3. Chirality of 2-(4-methoxyphenoxy)propanoic acid in roasted coffee beans: analysis of the methyl esters by chiral high-performance liquid chromatography
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