Bitterness in Fish Protein Hydrolysates and Methods for Removal
Author:
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Reference20 articles.
1. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes
2. Zur Konfigurationsabh�ngigkeit des s��en oder bitteren Geschmacks von Aminos�uren und Peptiden
3. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION
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