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机译:Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (Pisum sativum L.)
Tech Univ Munich, Chair Food Chem & Mol & Sensory Sci, D-85354 Freising Weihenstephan, Germany;
pea; Pisum sativum; bitter taste; sensomics; lipids; fatty acids; oxylipins; differential ion mobility;