Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

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Standard

Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. / Fu, Yu; Liu, Jing; Hansen, Erik T.; Bredie, Wender; Lametsch, Rene.

I: Food Chemistry, Bind 257, 2018, s. 163-171.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt

Harvard

Fu, Y, Liu, J, Hansen, ET, Bredie, W & Lametsch, R 2018, 'Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma', Food Chemistry, bind 257, s. 163-171. https://doi.org/10.1016/j.foodchem.2018.02.159

APA

Fu, Y., Liu, J., Hansen, E. T., Bredie, W., & Lametsch, R. (2018). Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. Food Chemistry, 257, 163-171. https://doi.org/10.1016/j.foodchem.2018.02.159

Vancouver

Fu Y, Liu J, Hansen ET, Bredie W, Lametsch R. Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. Food Chemistry. 2018;257:163-171. https://doi.org/10.1016/j.foodchem.2018.02.159

Author

Fu, Yu ; Liu, Jing ; Hansen, Erik T. ; Bredie, Wender ; Lametsch, Rene. / Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma. I: Food Chemistry. 2018 ; Bind 257. s. 163-171.

Bibtex

@article{2df3d59793814197bcab07d447859cd8,
title = "Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma",
author = "Yu Fu and Jing Liu and Hansen, {Erik T.} and Wender Bredie and Rene Lametsch",
year = "2018",
doi = "10.1016/j.foodchem.2018.02.159",
language = "English",
volume = "257",
pages = "163--171",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

AU - Fu, Yu

AU - Liu, Jing

AU - Hansen, Erik T.

AU - Bredie, Wender

AU - Lametsch, Rene

PY - 2018

Y1 - 2018

U2 - 10.1016/j.foodchem.2018.02.159

DO - 10.1016/j.foodchem.2018.02.159

M3 - Journal article

C2 - 29622194

VL - 257

SP - 163

EP - 171

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 192501857