Changes in the perception of bitter constituents in thermally treated yeast extract.
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DOI: 10.1002/jsfa.9705
Abstract: BACKGROUND Many studies have been performed over the past four decades to identify and quantify the odor-active key volatiles in yeast extract (YE) but knowledge of the nonvolatile taste compounds is still rather fragmentary. In… read more here.
Keywords: taste; bitter peptides; changes perception; thermally treated ... See more keywords