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Science and Technology of Food Industry > 1992 > (05): 15-17.

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[1]	LI Mengzhuo, DUAN Xueyan, WANG Junjuan, ZHAO Xiaoyan, QIN Peiyou. Research Progress on the Bitter Taste Formation Mechanism in Protein Hydrolysates and Their Enzymatic Debittering and Flavor Improvement[J]. Science and Technology of Food Industry, 2025, 46(6): 417-426. DOI: 10.13386/j.issn1002-0306.2024040223
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[3]	DONG Qing-liang, HUANG Min, ZHENG Jian-xian. Optimization of NHDC emulsion stabilization system modified corn peptide bitter process[J]. Science and Technology of Food Industry, 2017, (05): 185-190. DOI: 10.13386/j.issn1002-0306.2017.05.026
[4]	HUI Yan-bo, FAN Liu-qiang, CHEN Fu-sheng, NIU Qun-feng, WANG Li, JIA Fang. Discrimination and bitter flavor characteristics assessments of soybean peptide by intelligent electronic tongue[J]. Science and Technology of Food Industry, 2016, (08): 97-99. DOI: 10.13386/j.issn1002-0306.2016.08.011
[5]	WU Fang, TIAN Yi-nong, XIE Xin-an, LI Yan, LI Lu, LI Bin, PENG Yong-hua, LUO Long-xin. Study on deposition control of Red Tea Beverage with food-grade Tween-80 microemulsion[J]. Science and Technology of Food Industry, 2014, (09): 264-268. DOI: 10.13386/j.issn1002-0306.2014.09.049