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Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins.
Foods. 2021 Jun 7;10(6):1312. doi: 10.3390/foods10061312.
Foods. 2021.
PMID: 34200404
Free PMC article.
Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins.
Daher D, Deracinois B, Baniel A, Wattez E, Dantin J, Froidevaux R, Chollet S, Flahaut C.
Daher D, et al.
Foods. 2020 Sep 24;9(10):1354. doi: 10.3390/foods9101354.
Foods. 2020.
PMID: 32987808
Free PMC article.
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