Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate-Reference-Cited by-同舟云学术

Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate

Published:2017-09 Issue: Volume:83 Page:141-149
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Breternitz Nirse Ruscheinsky^ORCID,Bolini Helena Maria André,Hubinger Miriam Dupas^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Subject

Food Science

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4. Official methods of analysis of the association of official analytical chemists;AOAC,2006

5. A rapid method of total lipid extraction and purification;Bligh;Canadian Journal of Biochemistry and Physiology,1959

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