Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis

Author:

Liao Lan,Wang Qin,Zhao Mou-ming

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference38 articles.

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4. Evaluation of peptide contribution to the intense umami taste of Japanese soy sauces;Lioe;J Food Sci,2006

5. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring;Aaslyng;J Agric Food Chem,1998

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