Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions
- 期刊名称Journal of Food Science
- 作者Xu, Qingbiao; Hong, Hui; Yu, Wenlin; Jiang, Xu; Yan, Xianghua; Wu, Jianping
- 印刷ISSN0022-1147
- 文件大小484.21KB
- 发表时间2018-12-18
- DOI10.1111/1750-3841.14419
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