Changes in the perception of bitter constituents in thermally treated yeast extract.
Aygul AlimHuanlu SongChao YangYe LiuTingting ZouYu ZhangSongpei ZhangPublished in: Journal of the science of food and agriculture (2019)
Based on results from previous work on umami peptides, and this study, keeping the thermal reaction temperature under 120 °C could maximize the umami flavor and control bitterness so that it remains in an acceptable range. © 2019 Society of Chemical Industry.
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