Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients
- Rodríguez Valerón, N.
- Mak, T.
- Jahn, L.J.
- Arboleya, J.C.
- Sörensen, P.M.
Revista:
Foods
ISSN: 2304-8158
Any de publicació: 2023
Volum: 12
Número: 23
Tipus: Article
