Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients

  1. Rodríguez Valerón, N.
  2. Mak, T.
  3. Jahn, L.J.
  4. Arboleya, J.C.
  5. Sörensen, P.M.
Revista:
Foods

ISSN: 2304-8158

Any de publicació: 2023

Volum: 12

Número: 23

Tipus: Article

DOI: 10.3390/FOODS12234297 GOOGLE SCHOLAR lock_openAccés obert editor

Objetivos de desarrollo sostenible

Font de les dades: Scopus