Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients.
- DOI
- 10.3390/foods12234297
- Published
- 2023 Nov 28
- Container
- Foods (Basel, Switzerland)
- Publisher
- Not recorded
- Open access
- yes
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BibTeX
@article{allodium:10.3390/foods12234297,
title = {Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients.},
author = {Rodríguez Valerón N and Mak T and Jahn LJ and Arboleya JC and Sörensen PM},
year = {2023},
journal = {Foods (Basel, Switzerland)},
doi = {10.3390/foods12234297},
url = {https://doi.org/10.3390/foods12234297}
}RIS
TY - JOUR TI - Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients. AU - Rodríguez Valerón N AU - Mak T AU - Jahn LJ AU - Arboleya JC AU - Sörensen PM PY - 2023 JO - Foods (Basel, Switzerland) DO - 10.3390/foods12234297 UR - https://doi.org/10.3390/foods12234297 ER -
APA
N, R. V., T, M., LJ, J., JC, A., & PM, S. (2023). Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods12234297
Source records
- pubmed · retrieved 2026-09-26T06:32:20.708Z