Encapsulation of bitter peptides in water-in-oil high internal phase emulsions reduces their bitterness and improves gastrointestinal stability
| Autor: | Gao, Yi, Wu, Xiaolin, McClements, David Julian, Cheng, Ce, Xie, Youfa, Liang, Ruihong, Liu, Junping, Zou, Liqiang, Liu, Wei |
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| Zdroj: | In Food Chemistry 30 August 2022 386 |
| Databáze: | ScienceDirect |
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