Louise Slade

Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists. Provided by Wikipedia
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    Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil

    Protein suppresses both bitterness and oleocanthal-elicited pungency of extra virgin olive oil by Catherine Peyrot des Gachons, Abigail J. O’Keefe, Louise Slade, Gary K. Beauchamp

    Published 2021-06-01
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