Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies
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Elsevier
Reference11 articles.
1. Le goût des acides aminés, des peptides et des protéines : exemple de peptides sapides dans les hydrolysats de caséines
2. Taste Properties and Synergisms of Beefy Meaty Peptide
3. Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition
4. Production of a cheese model for sensory evaluation of flavour compounds
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1. Kokumi-Active Glutamyl Peptides in Cheeses and Their Biogeneration by Penicillium roquefortii;Journal of Agricultural and Food Chemistry;2009-04-01
2. Determination of Proteolysis;Handbook of Processed Meats and Poultry Analysis;2008-11-12
3. Peptides;Handbook of Muscle Foods Analysis;2008-11-10
4. Quantitative Studies and Taste Re-engineering Experiments toward the Decoding of the Nonvolatile Sensometabolome of Gouda Cheese;Journal of Agricultural and Food Chemistry;2008-06-17
5. Relevance of omission tests to determine flavour-active compounds in food;Food Quality and Preference;2002-10
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