Isolation, Identification and Sensory Evaluation of Kokumi Peptides from By-Products of Enzyme Modified Butter.
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DOI: 10.1002/jsfa.12034
Abstract: BACKGROUND Enzyme modified butter (EMB) is used as one of the common raw materials to obtain natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce… read more here.
Keywords: taste; kokumi peptides; enzyme modified; butter ... See more keywords