PUBLICACIÓN
Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
ACCEDER A LA PUBLICACIÓN:
Yu Fu, Kathrine H. Bak, Jing Liu, Cristian De Gobba, Marie Tøstesen, Erik T. Hansen, Mikael A. Petersen, Jorge Ruiz-Carrascal, Wender L.P. Bredie, René Lametsch
2019
DOI
10.1016/j.foodres.2019.03.017
BIBTEX
@article{Fu_2019, doi = {10.1016/j.foodres.2019.03.017}, url = {https://doi.org/10.1016%2Fj.foodres.2019.03.017}, year = 2019, month = {jul}, publisher = {Elsevier {BV}}, volume = {121}, pages = {28--38}, author = {Yu Fu and Kathrine H. Bak and Jing Liu and Cristian De Gobba and Marie T{\o}stesen and Erik T. Hansen and Mikael A. Petersen and Jorge Ruiz-Carrascal and Wender L.P. Bredie and Ren{\'{e}} Lametsch}, title = {Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds}, journal = {Food Research International} }
AUTORES DE LA UEX
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