Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Literals

ou: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} }
dcterms:contributor
- 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
bibo:doi
- 10.1016/j.foodres.2019.03.017
fabio:hasPublicationYear
- 2019
vivo:identifier
- 2019-1015
ou:tipoPublicacion
- Article
dcterms:title
- Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
vcard:url
- https://doi.org/10.1016/j.foodres.2019.03.017
ou:urlOrcid
- https://doi.org/10.1016/j.foodres.2019.03.017