Bitterness perception, chemistry and food processing
Bitterness is one of the most interesting and least studied/understood of all the human tastes. It produces aversive reactions because it was originally associated with the plant source being poisonous. In fact, it was considered a defence mechanism for avoiding the ingestion of such harmful substan...
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| Format: | Book |
| Language: | English |
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Hoboken, NJ
Wiley & Sons
[2017]
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| Series: | Institute of food technologists series
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| Subjects: |