Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study - Publication - Bridge of Knowledge

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Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

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Category:
Magazine publication
Type:
Magazine publication
Published in:
JOURNAL OF SENSORY STUDIES no. 32, edition 6,
ISSN: 0887-8250
ISSN:
08878250
Publication year:
2017
DOI:
Digital Object Identifier (open in new tab) 10.1111/joss.12301
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