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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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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