摘要 : Bitterness of whey protein hydrolysates (WPH) can negatively affect product quality and limit utilization in food and pharmaceutical applications. Four main bitter peptides were identified in a commercial WPH by means of sensory-g... 展开
作者 | Xiaowei Liu Deshou Jiang Devin G. Peterson |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 7 |
语种/中图分类号 | 英语 / R15 S |
关键词 | whey protein hydrolysates bitter peptides sequence antihypertensive |
馆藏号 | N2007EPST0002165 |