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Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds |
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Titel: |
Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds |
Auteur: |
Fu, Yu Bak, Kathrine H. Liu, Jing De Gobba, Cristian Tøstesen, Marie Hansen, Erik T. Petersen, Mikael A. Ruiz-Carrascal, Jorge Bredie, Wender L.P. Lametsch, René |
Verschenen in: |
Food research international |
Paginering: |
Jaargang 121 (2019) nr. C pagina's 28-38 |
Jaar: |
2019 |
Inhoud: |
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Uitgever: |
Elsevier Ltd |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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