A proteome-based design of bitter peptide digestion regime to attenuate cod-bone soup bitterness: comparison with a rainbow trout extract-mediated bitter taste masking approach

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Jin, Feng; Yan, Zhengyu; Zhang, Zhizhou; Jiang, Jie; Han, Ying; Guo, Changlu;
  • Related identifiers: doi: 10.1101/279265
  • Subject:
    mesheuropmc: food and beverages | endocrine system | psychological phenomena and processes | animal diseases | stomatognathic system

BACKGROUND: The fresh bones (with some meat on them; frequently discarded as a large quantity of industry garbage) of marine fish such as cod and salmon are good materials for manufacture of food additives (taste adjusters). However, such fish-bone originated additives ... View more
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