Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Published 2018 View Full Article

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Title
Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 257, Issue -, Pages 163-171
Publisher
Elsevier BV
Online
2018-03-10
DOI
10.1016/j.foodchem.2018.02.159

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