Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation-Reference-Cited by-同舟云学术

Bitter‐tasting hydrophobic peptides prepared from soy sauce using aqueous ethanol solutions influence taste sensation

Published:2019-07-03 Issue:1 Volume:55 Page:146-156
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhu Xiping¹,Sun‐Waterhouse Dongxiao¹,Chen Jiahui¹,Cui Chun¹^ORCID,Wang Wei¹²

Affiliation:

1. School of Food Science and Engineering South China University of Technology Guangzhou 510640 China

2. Guangdong Weiwei Biotechnology Co., Ltd. Guangzhou 510640 China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14271

Reference44 articles.

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2. Uncertainty of nitrogen determination by the Kjeldahl method

3. Sensory and Peptides Characteristics of Soy Sauce Fractions Obtained by Ultrafiltration

4. Dispersion of food proteins in water-alcohol mixed dispersants

5. Chen L. Q.&Hu Y.(2011). Influencing factors on determination of ammonia nitrogen in water by nessler's reagent spectrophotometry.International Symposium on Water Resource and Environmental Protection 1173–1176.

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