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