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Journal: Appl. Sci., 2020
Volume: 10
Number: 2514

Article: Soybean (Glycine max) Protein Hydrolysates as Sources of Peptide Bitter-Tasting Indicators: An Analysis Based on Hybrid and Fragmentomic Approaches
Authors: by Anna Iwaniak, Monika Hrynkiewicz, Piotr Minkiewicz, Justyna Bucholska and Małgorzata Darewicz
Link: https://www.mdpi.com/2076-3417/10/7/2514

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