Kaempferol 3‐O‐(2“‐O‐Sinapoyl‐β‐sophoroside) als Schlüsselbitterstoff in Raspsproteinisolaten
- 30 August 2021
- journal article
- abstracts
- Published by Wiley in Lebensmittelchemie
- Vol. 75 (S2), S132
- https://doi.org/10.1002/lemi.202158133
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Kaempferol 3-O-(2‴-O-Sinapoyl-β-sophoroside) Causes the Undesired Bitter Taste of Canola/Rapeseed Protein IsolatesJournal of Agricultural and Food Chemistry, 2018