Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

Modelling relationship between angiotensin-(I)-converting enzyme inhibition and the bitter taste of peptides

Research output: Contribution to journal › Journal article › Research › peer-review

Are Hugo Pripp
Ardö, Ylva Margareta

Original language	English
Journal	Food Chemistry
Volume	102
Issue number	3
Pages (from-to)	880-888
Number of pages	9
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2006.06.026
Publication status	Published - 2007

ID: 8080062