Relationships between nitrogen, amino acids and storage proteins in Lupinus albus seeds
Author:
Publisher
Elsevier BV
Subject
Horticulture,Plant Science,Molecular Biology,General Medicine,Biochemistry
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Fermentation of Lupin Protein Hydrolysates—Effects on Their Functional Properties, Sensory Profile and the Allergenic Potential of the Major Lupin Allergen Lup an 1;Foods;2021-01-31
2. Technofunctional and Sensory Properties of Fermented Lupin Protein Isolates;Foods;2019-12-13
3. Effect of enzyme‐assisted hydrolysis on protein pattern, technofunctional, and sensory properties of lupin protein isolates using enzyme combinations;Food Science & Nutrition;2019-12
4. Enzymatic hydrolysis of lupin protein isolates—Changes in the molecular weight distribution, technofunctional characteristics, and sensory attributes;Food Science & Nutrition;2019-07-25
5. Calculation of Nitrogen‐to‐Protein Conversion Factors: A Review with a Focus on Soy Protein;Journal of the American Oil Chemists' Society;2019-01-29
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