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.
In:
Food Chemistry, Vol. 257, 2018, p. 163-171.
Research output: Contribution to journal › Journal article › Research › peer-review
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, vol. 257, pp. 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. In: Food Chemistry. 2018 ; Vol. 257. pp. 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 -