Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates-Reference-Cited by-同舟云学术

Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates

Published:2017-02-13 Issue:10 Volume:97 Page:3181-3188
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Liu Bo-Ye¹,Zhu Ke-Xue¹,Guo Xiao-Na¹,Peng Wei¹,Zhou Hui-Ming¹

Affiliation:

1. State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology; Jiangnan University; Wuxi Jiangsu China

Funder

National High Technology Research and Development Program of China (863 Program)

Key R&D Programs of Jiangsu Province

Jiangsu Province ‘Collaborative Innovation Center for Modern Grain Circulation and Safety’ Industry Development Program

Publisher

Wiley

Subject

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

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