AI model predicts peptide bitterness and enables novel flavor design
During the production of fermented products such as kefir, Parmesan, or mountain cheese, as well as in the production of protein powders, bitter-tasting peptides can form, which impair the taste and thus the acceptability of the products. A research team led by the Leibniz Instit
During the production of fermented products such as kefir, Parmesan, or mountain cheese, as well as in the production of protein powders, bitter-tasting peptides can form, which impair the taste and thus the acceptability of the products. A research team led by the Leibniz Instit This story matters for Science & Discovery readers tracking student. Reported by phys.org. Read the full original at the source link below.
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