Research Progress in the Bitterness Mechanism and Debittering Strategies of Bitter Peptides
Bitter peptides derived from the hydrolysis of proteins can cause food to taste bitter and are generally deemed undesirable from the perspective of taste. However, studies have shown some bitter peptides to have bioactivities that are beneficial to human health and helpful for alleviating chronic di...
Na minha lista:
| 主要作者: | |
|---|---|
| 格式: | Artigo |
| 语言: | Inglês |
| 出版: |
China Food Publishing Company
2024-11-01
|
| 丛编: | Shipin Kexue |
| 主题: | |
| 在线阅读: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-21-038.pdf |
| 标签: |
没有标签, 成为第一个标记此记录!
|