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Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.).
Gläser, Peter; Mittermeier-Kleßinger, Verena Karolin; Spaccasassi, Andrea; Hofmann, Thomas; Dawid, Corinna.
Afiliación
  • Gläser P; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
  • Mittermeier-Kleßinger VK; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
  • Spaccasassi A; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
  • Hofmann T; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
  • Dawid C; Chair of Food Chemistry and Molecular and Sensory Science, Technical University of Munich, Lise-Meitner-Str. 34, D-85354 Freising, Germany.
J Agric Food Chem ; 69(31): 8768-8776, 2021 Aug 11.
Article en En | MEDLINE | ID: mdl-34324814
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Guisantes Límite: Humans Idioma: En Revista: J Agric Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Estados Unidos
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Proteínas de Guisantes Límite: Humans Idioma: En Revista: J Agric Food Chem Año: 2021 Tipo del documento: Article País de afiliación: Alemania Pais de publicación: Estados Unidos