Daher, D.; Deracinois, B.; Courcoux, P.; Baniel, A.; Chollet, S.; Froidevaux, R.; Flahaut, C.
Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins. Foods 2021, 10, 1312.
https://doi.org/10.3390/foods10061312
AMA Style
Daher D, Deracinois B, Courcoux P, Baniel A, Chollet S, Froidevaux R, Flahaut C.
Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins. Foods. 2021; 10(6):1312.
https://doi.org/10.3390/foods10061312
Chicago/Turabian Style
Daher, Dahlia, Barbara Deracinois, Philippe Courcoux, Alain Baniel, Sylvie Chollet, Rénato Froidevaux, and Christophe Flahaut.
2021. "Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins" Foods 10, no. 6: 1312.
https://doi.org/10.3390/foods10061312
APA Style
Daher, D., Deracinois, B., Courcoux, P., Baniel, A., Chollet, S., Froidevaux, R., & Flahaut, C.
(2021). Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins. Foods, 10(6), 1312.
https://doi.org/10.3390/foods10061312