Author:
Höhme Lisa,Fischer Christin,Kleinschmidt Thomas
Subject
General Medicine,Food Science,Analytical Chemistry
Reference29 articles.
1. Control of the proteolytic reaction and of the level of bitterness in protein hydrolysis processes;Adler-Nissen;Journal of Chemical Technology and Biotechnology,1984
2. Enzymic Hydrolysis of Food Proteins;Adler-Nissen,1986
3. Adler-Nissen, J., Olsen, H. (1979). The Influence of Peptide Chain Length on Taste and Functional Properties of Enzymatically Modified Soy Protein. In: Funct. Protein Struct. Pour-El ACS Symp. Ser., ASC Symposium Series, Washington, DC. https://doi.org/10.1021/BK-1979-0092.CH007.
4. Biopeptides of milk: Caseinophosphopeptides and mineral bioavailability;Bouhallab;Reproduction, Nutrition, Development,2004
5. Bitter taste of enzymic hydrolysates of casein;Bumberger;Z. für Lebensm.-Unters. -Forsch.,1993
Cited by
10 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献