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机译:比较训练有素的感官小组和电子舌头评估苦乳蛋白水解产物
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;
Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Belfield, Dublin, Ireland;
Electronic tongue; Sensory analysis; Dairy protein hydrolysates; Bitterness;
机译:掩盖乳蛋白水解物中的苦味:比较电子舌和经过训练的感官面板,作为指导掩盖策略的手段
机译:乳蛋白水解物中感官苦味的相关性:使用感官,色谱和电子舌头数据建立的预测模型的比较
机译:验证纸盘方法以促进新开发的食品级分级系统的乳制品水解产物苦味的感官评价
机译:使用电子舌的评估苦味强度和抑制效应
机译:大豆蛋白水解物的苦味取决于肽的分子量。
机译:纸盘方法的验证以促进感官评估新开发的食品级分馏系统中的乳蛋白水解产物中的苦味
机译:验证纸盘方法,以促进新开发的食品级分级系统的乳制品水解产物中苦味的感官评价