Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy-Reference-Cited by-同舟云学术

Comparison of the Aroma Characteristics of Acid-Hydrolyzed and Enzyme-Hydrolyzed Vegetable Proteins Produced from Soy

Published:1998-11-13 Issue:12 Volume:46 Page:5225-5231
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aaslyng Margit Dall¹,Elmore J. Stephen¹,Mottram Donald S.¹

Affiliation:

1. Chemistry Department, The Royal Veterinary and Agricultural University, Copenhagen, Thorvaldsensvej 40, DK-1871 Frederiksberg C, Denmark, and Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf9806816

Reference26 articles.

1. Investigation of a Unique Commonality from a Wide Range of Natural Materials as Viewed from the Maillard Reaction Perspective

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