# Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

> Research article (Foods, 2020) · cited 13× · AI/ML

**Wikidata**: [openalex:W3089057460](https://www.wikidata.org/wiki/openalex:W3089057460)  
**Source**: https://4ort.xyz/entity/principal-component-analysis-from-mass-spectrometry-data-combined-to-a-sensory-evaluation-as-a-suitable-method-for-asses