Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation-Reference-Cited by-同舟云学术

Enzyme assisted degradation of potential soy protein allergens with special emphasis on the technofunctionality and the avoidance of a bitter taste formation

Published:2016-05 Issue: Volume:68 Page:707-716
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Meinlschmidt P.^ORCID,Schweiggert-Weisz U.,Brode V.,Eisner P.

Publisher

Elsevier BV

Subject

Food Science

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