Order Article Reprints

Martínez Noguera P, Lantoine J, Roux EL, Yang S, Jakobi R, Krause S, Saint-Eve A, Bonazzi C, Rega B. Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods. 2022; 11(18):2919. https://doi.org/10.3390/foods11182919

Martínez Noguera, Pedro, Jodie Lantoine, Even Le Roux, Suyin Yang, Ralf Jakobi, Svenja Krause, Anne Saint-Eve, Catherine Bonazzi, and Barbara Rega. 2022. "Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness" Foods 11, no. 18: 2919. https://doi.org/10.3390/foods11182919

Martínez Noguera, P., Lantoine, J., Roux, E. L., Yang, S., Jakobi, R., Krause, S., Saint-Eve, A., Bonazzi, C., & Rega, B. (2022). Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness. Foods, 11(18), 2919. https://doi.org/10.3390/foods11182919