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Xu Q, Hong H, Yu W, Jiang X, Yan X, Wu J. Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions. Journal of Food Science. 2018 Dec 18;84(1):86–91. doi: 10.1111/1750-3841.14419.
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Sodium Chloride Suppresses the Bitterness of Protein Hydrolysates by Decreasing Hydrophobic Interactions
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