Flavour improvement of water solutions comprising bitter amino acids
The aim of this project was to improve taste of a liquid food product, comprising extremely bitter and unpalatable amino acids and one unrevealed ingredient. The amino acids were Lleucine, L-isoleucine, L-valine, L-threonine and L-lysine monohydrochloride. Experimental design was set up as a screeni...
| Autor principal: | |
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| Formato: | Second cycle, A1E |
| Lenguaje: | Inglés Inglés |
| Publicado: |
2011
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| Materias: | |
| Acceso en línea: | https://stud.epsilon.slu.se/2232/ |
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