Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds
Yu Fu(University of Copenhagen), Kathrine H. Bak(University of Copenhagen), Jing Liu(University of Copenhagen), Cristian De Gobba(University of Copenhagen), Marie Tøstesen, Erik T. Hansen, Mikael Agerlin Petersen(University of Copenhagen), Jorge Ruiz(University of Copenhagen), Wender L.P. Bredie(University of Copenhagen), René Lametsch(University of Copenhagen)
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