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Studies on Hydrolyzed Vegetable Proteins (HVP) as a Source of Peptides with Umami Taste
Studies on Hydrolyzed Vegetable Proteins (HVP) as a Source of Peptides with Umami Taste
2011
G. Speranza
Daniela Ubiali
Maria Elisabetta Cosulich
Lucia Bagnasco
F. Morelli Carlo
Pierangelo Francescato
Pappalardo Valeria Maria
Keywords:
Food science
Hydrolysis
Vegetable Proteins
Taste
Enzymatic hydrolysis
Umami
Chemistry
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