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Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis
Research article (Food Chemistry, 2024) · cited 18× · AI/ML
Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis
Summary
Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis is a scholarly article[1].
Key Facts
Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis's instance of is recorded as scholarly article[2].
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APA4ort.xyz Knowledge Graph. (2026). Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis. Retrieved May 24, 2026, from https://4ort.xyz/entity/comparison-of-prediction-models-for-soy-protein-isolate-hydrolysates-bitterness-built-using-sensory-spectrofluorometric-
MLA“Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis.” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/comparison-of-prediction-models-for-soy-protein-isolate-hydrolysates-bitterness-built-using-sensory-spectrofluorometric-.
BibTeX@misc{4ortxyz_comparison-of-prediction-models-for-soy-protein-isolate-hydrolysates-bitterness-built-using-sensory-spectrofluorometric-_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis}}, year = {2026}, url = {https://4ort.xyz/entity/comparison-of-prediction-models-for-soy-protein-isolate-hydrolysates-bitterness-built-using-sensory-spectrofluorometric-}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Comparison of prediction models for soy protein isolate hydrolysates bitterness built using sensory, spectrofluorometric and chromatographic data from varying enzymes and degree of hydrolysis — https://4ort.xyz/entity/comparison-of-prediction-models-for-soy-protein-isolate-hydrolysates-bitterness-built-using-sensory-spectrofluorometric- (retrieved 2026-05-24)
