| 标题 |
Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis |
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| DOI | |
| 其它 |
期刊:Food Chemistry 作者:Yolandani Yolandani; Dandan Liu; Fredy Agil Raynaldo; Mokhtar Dabbour; Xueli Zhang; et al 出版日期:2024-01-13 |
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(2025-6-4)