OCCURRENCE OF BITTER TASTE AFTER ROASTING OF PROTEINS

被引：3

作者：

JUGEL, H

WIESER, H

BELITZ, HD

机构：

[1] TECH UNIV MUNCHEN,INST LEBENSMITTELCHEM,D-8000 MUNCHEN 2,BUNDES REPUBLIK

[2] DEUTSCHE FORSCH ANSTALT LEBENSMITTELCHEM,D-8000 MUNCHEN 2,BUNDES REPUBLIK

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1976年 / 161卷 / 03期

关键词：

D O I：

10.1007/BF01105813

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：267 / 269

页数：3

共 8 条

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[2] RELATIONSHIP BETWEEN BITTERNESS OF PEPTIDES AND THEIR CHEMICAL STRUCTURES [J].

MATOBA, T ;

HATA, T .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1972, 36 (08) :1423-&

[3]

NEY KH, 1972, Z LEBENSM UNTERS FOR, V149, P329

[4]

Petritschek A., 1972, Lebensmittel-Wissenschaft und Technologie, V5, P77

[5]

PFAFFMANN C, 1965, PRINCIPLES SENSORY E, P107

[6] IDENTIFICATION OF BITTER PRINCIPLE OF COCOA [J].

PICKENHAGEN, W ;

DIETRICH, P ;

KEIL, B ;

POLONSKY, J ;

NOUAILLE, F ;

LEDERER, E .

HELVETICA CHIMICA ACTA, 1975, 58 (04) :1078-1086

[7] RELATIONS BETWEEN STRUCTURE AND BITTER TASTE OF AMINO-ACIDS AND PEPTIDES .1. AMINO-ACIDS AND RELATED COMPOUNDS [J].

WIESER, H ;

BELITZ, HD .

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1975, 159 (02) :65-72

[8]

WIESER H, IN PRESS

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