Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches
Iwaniak, Anna, Hrynkiewicz, Monika, Minkiewicz, Piotr, Bucholska, Justyna, Darewicz, MaÅgorzataVolume:
10
Journal:
Applied Sciences
DOI:
10.3390/app10072514
Date:
April, 2020
File:
PDF, 2.05 MB
2020