Characteristic Property of Low Bitterness in Protein Hydrolysates by a Novel Soybean Protease D3
Author:
Publisher
Wiley
Subject
Food Science
Reference49 articles.
1. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes
2. Substrate Specificity of Recombinant Osteoclast-Specific Cathepsin K from Rabbits.
3. Characterization of Novel Cysteine Proteases from Germinating Cotyledons of Soybean [Glycine max (L.) Merrill]
4. Effect of different proteases on bitterness of hemoglobin hydrolysates
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