A Novel Strategy for the Enzymatic Preparation of High-Digestibility and Low-Bitterness Casein Hydrolysates Based on Release Pattern of Bitter Peptides by Peptidomics and Random Forests Analysis
Yixin Hu(South China University of Technology), Mouming Zhao(South China University of Technology), Mingtao Huang(South China University of Technology), Lin Zheng(Xi’an Jiaotong-Liverpool University), Chenyang Wang(Fudan University)
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