Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system-Reference-Cited by-同舟云学术

Validation of a paper-disk approach to facilitate the sensory evaluation of bitterness in dairy protein hydrolysates from a newly developed food-grade fractionation system

Published:2017-06 Issue:3 Volume:32 Page:e12266
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Murray Niamh M.¹,O'Riordan Dolores¹,Jacquier Jean-Christophe¹,O'Sullivan Michael¹,Cohen Joshua L.²,Heymann Hildegarde³,Barile Daniela²,Dallas David C.⁴

Affiliation:

1. Food for Health Ireland, UCD Institute of Food and Health; University College Dublin; Dublin Ireland

2. Department of Food Science and Technology; University of California; Davis California

3. Department of Viticulture and Enology; University of California; Davis California

4. Nutrition Program, School of Biological and Population Health Sciences, College of Public Health and Human Sciences; Oregon State University; Corvallis Oregon

Funder

Enterprise Ireland

National Institutes of Health

Fulbright-Teagasc Student Award

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12266/fullpdf

Reference34 articles.

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