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Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins
Daher, Dahlia, Deracinois, Barbara, Baniel, Alain, Wattez, Elodie, Dantin, Justine, Froidevaux, Renato, Chollet, Sylvie, Flahaut, ChristopheVolume:
9
Journal:
Foods
DOI:
10.3390/foods9101354
Date:
September, 2020
File:
PDF, 1.60 MB
2020