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Daher D, Deracinois B, Baniel A, Wattez E, Dantin J, Froidevaux R, Chollet S, Flahaut C. Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins. Foods. 2020; 9(10):1354. https://doi.org/10.3390/foods9101354

Daher, Dahlia, Barbara Deracinois, Alain Baniel, Elodie Wattez, Justine Dantin, Renato Froidevaux, Sylvie Chollet, and Christophe Flahaut. 2020. "Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins" Foods 9, no. 10: 1354. https://doi.org/10.3390/foods9101354

Daher, D., Deracinois, B., Baniel, A., Wattez, E., Dantin, J., Froidevaux, R., Chollet, S., & Flahaut, C. (2020). Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins. Foods, 9(10), 1354. https://doi.org/10.3390/foods9101354