Umami taste amino acids produced by hydrolyzing extracted protein from tomato seed meal
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference31 articles.
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2. Nε-(DL-2-amino-2-carboxyethyl)-L-lysine, a new amino acid formed on alkaline treatment of proteins;Bohak;Journal of Biological Chemistry,1964
3. Protein content and amino acid composition of protein of seeds from tomatoes at various stages of ripeness;Brodowski;Journal of Food Science,1980
4. Physicochemical characteristics and fatty acid composition of tomato seed oils from processing wastes;Cantarelli;Scientia Agricola, Piracicaba,1993
5. Characterisation of industrial tomato by-products from infrared drying process;Celmaa;Food and Bioproducts Processing,2009
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