Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

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

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

Yu Fu
Jing Liu
Erik T. Hansen
Bredie, Wender
Lametsch, Rene

Original language	English
Journal	Food Chemistry
Volume	257
Pages (from-to)	163-171
Number of pages	9
ISSN	0308-8146
DOIs	https://doi.org/10.1016/j.foodchem.2018.02.159
Publication status	Published - 2018

ID: 192501857