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Enzymatic debittering of food protein hydrolysates
R. J. FitzGerald
, G. O'Cuinn
Department of Biological Sciences
Atlantic Technological University
Research output
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Review article
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peer-review
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Nursing and Health Professions
Protein Intake
100%
Bitter Taste
100%
Protein Hydrolysate
100%
Proline
66%
Health Care Cost
33%
Proteinase
33%
Exopeptidase
33%
Peptidase
33%
Medicine and Dentistry
Protein Hydrolysate
100%
Protein Intake
100%
Proline
66%
Proteinase
33%
Exopeptidase
33%
Peptidase
33%
Food Science
Hydrolysate
100%
Food Protein Hydrolysates
100%
Bitter Taste
75%
Proline
50%
Protein Hydrolysate
25%
Biochemistry, Genetics and Molecular Biology
Solution and Solubility
100%
Proline
100%
Peptidase
50%
Exopeptidase
50%
Protease
50%
Pharmacology, Toxicology and Pharmaceutical Science
Protein Hydrolysate
100%
Proline
66%
Proteinase
33%
Exopeptidase
33%
Peptidase
33%