Research Progress in Taste Mechanism and Debittering Technologies of Bitter Peptides
Bitter peptides are generated during enzymatic protein hydrolysis. Their bitterness mainly originates from hydrophobic amino acids, which significantly affects the flavor quality of foods. Although these peptides exhibit certain biological activities, their intense bitter taste greatly limits the ap...
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
China Food Publishing Company
2026-03-01
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| Col·lecció: | Shipin Kexue |
| Matèries: | |
| Accés en línia: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2026-47-5-037.pdf |
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