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.

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DOI: 10.3390/FOODS12234297 GOOGLE SCHOLAR lock_openOpen access editor

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