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...
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| Format: | Second cycle, A1E |
| Language: | Inglés Inglés |
| Published: |
2011
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| Subjects: | |
| Online Access: | https://stud.epsilon.slu.se/2232/ |
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