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Effect of deamidation-induced modification on umami and bitter taste of wheat gluten hydrolysates.
Liu, Bo-Ye; Zhu, Ke-Xue; Guo, Xiao-Na; Peng, Wei; Zhou, Hui-Ming.
Afiliação
  • Liu BY; 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.
  • Zhu KX; 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.
  • Guo XN; 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.
  • Peng W; 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.
  • Zhou HM; 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.
J Sci Food Agric ; 97(10): 3181-3188, 2017 Aug.
Article em En | MEDLINE | ID: mdl-27885676
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Aromatizantes / Glutens Limite: Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2017 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Triticum / Aromatizantes / Glutens Limite: Humans Idioma: En Revista: J Sci Food Agric Ano de publicação: 2017 Tipo de documento: Article País de afiliação: China País de publicação: Reino Unido