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Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers
Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsi...
Gardado en:
| Publicado en: | Nutrients |
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| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
MDPI
2019
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| Assuntos: | |
| Acceso en liña: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6770518/ https://ncbi.nlm.nih.gov/pubmed/31509959 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/nu11092166 |
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