Sensory acceptance evaluation of a new food flavoring...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 09 Vol. 83

Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel ( Perna perna ) protein hydrolysate

Breternitz, Nirse Ruscheinsky, Bolini, Helena Maria André, Hubinger, Miriam Dupas
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Volume:
83
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2017.05.016
Date:
September, 2017
File:
PDF, 13.53 MB
english, 2017
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