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

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

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@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",

}

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 -