Protein hydrolysates of porcine hemoglobin and blood: Peptide characteristics in relation to taste attributes and formation of volatile compounds

Yu Fu, Kathrine H. Bak, Jing Liu, Cristian De Gobba, Marie Tøstesen, Erik T. Hansen, Mikael Agerlin Petersen, Jorge Ruiz, Wender L.P. Bredie, René Lametsch

Food Research International · 2019 · 44 citations · 35 references

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