LI, M., DUAN, X., WANG, J., ZHAO, X., & QIN, P. Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement. The editorial department of Science and Technology of Food Industry.
Chicago Style (17th ed.) CitationLI, Mengzhuo, Xueyan DUAN, Junjuan WANG, Xiaoyan ZHAO, and Peiyou QIN. Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement. The editorial department of Science and Technology of Food Industry.
MLA (9th ed.) CitationLI, Mengzhuo, et al. Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement. The editorial department of Science and Technology of Food Industry.