Spaccasassi, A., Walser, C., Nisov, A., Sozer, N., Frank, O., Dawid, C., & Hofmann, T. F. (2025). Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms. Journal of Agricultural and Food Chemistry, 73, 3657. https://doi.org/10.1021/acs.jafc.4c10442

Spaccasassi, Andrea, Christoph Walser, Anni Nisov, Nesli Sozer, Oliver Frank, Corinna Dawid, a Thomas F. Hofmann. "Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms." Journal of Agricultural and Food Chemistry 73 (2025): 3657. https://doi.org/10.1021/acs.jafc.4c10442.

Spaccasassi, Andrea, et al. "Reducing the Bitterness of Rapeseed Protein: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms: Integrating Enzymatic Treatment, Metabolomics, and Sensory Analysis to Elucidate Underlying Mechanisms." Journal of Agricultural and Food Chemistry, vol. 73, 2025, p. 3657, https://doi.org/10.1021/acs.jafc.4c10442.