[ASAP] Sensoproteomics: A New Approach for the Identification of Taste-Active Peptides in Fermented Foods

Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.8b04479

Source: Journal of Agricultural and Food Chemistry - October 16, 2018 Category: Food Science Authors: Karin Sebald, Andreas Dunkel, Johannes Sch äfer, Jörg Hinrichs, Thomas Hofmann Source Type: research