Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota
Author:
Affiliation:
1. Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany
2. Lehrstuhl für Lebensmittelchemie und molekulare Sensorik, Technische Universität München, Lise-Meitner-Straße 34, 85354 Freising, Germany
Funder
Arbeitsgemeinschaft Industrieller Forschungsvereinigungen
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.6b02716
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3. Physical, chemical and biochemical properties of casein hydrolyzed by three proteases: Partial characterizations
4. Potent Antibacterial Peptides Generated by Pepsin Digestion of Bovine Lactoferrin
5. Chemical and Sensory Characterization of Hydrolyzed Vegetable Protein, a Savory Flavoring
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