Industry-Relevant Approaches for Minimising the Bitterness of Bioactive Compounds in Functional Foods: A Review
- 1 April 2012
- journal article
- review article
- Published by Springer Science and Business Media LLC in Food and Bioprocess Technology
- Vol. 6 (3), 607-627
- https://doi.org/10.1007/s11947-012-0829-2
Abstract
No abstract availableKeywords
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