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Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition
L'amertume dans les produits laitiers. II. Une revue de la littérature sur la nature des peptides amers issus de la protéolyse des caséines et concernant leur formation, isolement, identification, structure, camouflage et inhibition

L. Lemieux and R.E. Simard

Lait, 72 4 (1992) 335-385

Accepted: 26 March 1992

DOI: https://doi.org/10.1051/lait:1992426

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