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All issues Lait, 75 2 (1995) 169-179 Article references

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Cited article:

Effect of the aminopeptidase from Pseudomonas fluorescens ATCC 948 on synthetic bitter peptides, bitter hydrolysate of UHT milk proteins and on the ripening of Italian Caciotta type cheese
Effet de l'aminopeptidase de Pseudomonas fluorescens ATCC 948 sur les peptides amers synthétiques, les hydrolysats de protéines du lait UHT et sur l'affinage du fromage italien de type caciotta

M. Gobbetti, L. Cossignani, M.S. Simonetti, P. Damiani
Lait, 75 2 (1995) 169-179
Accepted: 1995-01-04
DOI: https://doi.org/10.1051/lait:1995212

Strategies for oral delivery of bioactive peptides with focus on debittering and masking

Armin Mirzapour-Kouhdasht, David Julian McClements, Mohammad Sadegh Taghizadeh, Ali Niazi and Marco Garcia-Vaquero
npj Science of Food 7 (1) (2023)
https://doi.org/10.1038/s41538-023-00198-y

Bitterness of fish protein hydrolysate and its debittering prospects

Anthony Temitope Idowu and Soottawat Benjakul
Journal of Food Biochemistry 43 (9) (2019)
https://doi.org/10.1111/jfbc.12978