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Changes in the perception of bitter constituents in thermally treated yeast extract

Aygul Alim1, Huanlu Song1, Chao Yang1

  • 1Laboratory of Molecular Sensory Science, Department of Food Science and Engineering, College of Food and Chemical Engineering, Beijing Technology and Business University, Beijing, China.

Journal of the Science of Food and Agriculture
|March 23, 2019
PubMed
Abstract

Keywords:
bitter peptidesbitternesssensomicstaste dilution analysisthermal treatmentyeast extract

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