Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens-Reference-Cited by-同舟云学术

Comparison of kokumi γ -[Glu] (n>1) -Val and γ -[Glu] (n>1) -Met synthesized through transpeptidation catalyzed by glutaminase from Bacillus amyloliquefaciens

Published:2018-05 Issue: Volume:247 Page:89-97
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Juan,Sun-Waterhouse Dongxiao,Xie Jin,Wang Lan,Chen Hong-zhang,Cui Chun,Zhao Mouming

Funder

The National Key Research and Development Program of China

Open Funding Project of the State Key Laboratory of Biochemical Engineering

Science and technology Plan Project of Guangzhou

Fundamental Research Funds for the Central Universities

Science and technology plan project of Guangdong Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Effects of high solid concentrations on the efficacy of enzymatic hydrolysis of yeast cells and the taste characteristics of the resulting hydrolysates;Cui;International Journal of Food Science & Technology,2016

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