Photo from wikipedia
Abstract Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and… Click to show full abstract
Abstract Key bitter taste-active fractions were fractionated and identified from cows' milk-based infant formula (IF) containing hydrolysed (bovine) milk protein. A systematic and sensory-guided approach was applied to separate and identify taste-active bitter peptides. The degree of hydrolysis for the extensively hydrolysed (EH) and partially hydrolysed (PH) samples was >22% and
Keywords:
milk;
milk based;
based infant;
milk protein;
infant formula;
sensory guided
Journal Title: International Dairy Journal
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!
Journal Title: International Dairy Journal
Year Published: 2020
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!