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pro vyhledávání: '"Kai-Ping D. Lee"'
Autor:
Kai-Ping D. Lee, Joseph J. Warthesen
Publikováno v:
Journal of Agricultural and Food Chemistry. 44:1058-1063
A preparative procedure including water extraction, membrane ultrafiltration, and reversed-phase HPLC separation to isolate bitter peptides in Cheddar cheese was developed. The most bitter fractions in cheese samples were in a molecular weight range
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7852db37698dee5a42b109f020ef56f
https://doi.org/10.1021/jf950521j
https://doi.org/10.1021/jf950521j
