Author
Lei Chen
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Recent research
- Health & Medicine
Bitterness and Salivary Lubrication Properties ofSoyasaponin Acid Hydrolysis Products
Abstract Soyasaponins (Ssa) are strongly bitter, limiting food applications. In this study, acid hydrolysis generated secondary Ssa and aglycones, characterized by HPLC–TOF–MS. Bitterness decreases upon hydrolysis, with the sensory score increasing from 71.3 for native Ssa to 85....