Off-taste reduction of soy products using novel techniques and treatments.

Roland, Wibke (PI)
Gruppen, Harry (CoI)
Smit, Gerrit, (CoI)
Vincken, Jean-Paul (CoI)

Food Chemistry

Project: PhD

Status	Finished
Effective start/end date	11/05/09 → 25/04/14

Related content

Research Output

Intrinsic bitterness of flavonoids and isoflavonoids and masking of their taste activity

Research output: Thesis › internal PhD, WU › Academic