酸法和酶法水解植物蛋白的差异及原因探讨

[1] 发酵调味料中氯丙醇的危害与检测 [J]. 中国调味品, 2005, (05) : 7 - 12

[2] 大豆蛋白水解液脱苦的研究 [J]. 广州食品工业科技, 2004, (01) : 32 - 35

[3] 水解蛋白质调味液中氯丙醇的形成及其控制 [J]. 中国酿造, 2003, (03) : 1 - 4

[4] Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes[J] . Margit Dall Aaslyng,Leif Poll,P. M. Nielsen,Hanne Flyge.European Food Research and Technology . 1999 (3-4)

[5] The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis[J] . Margit Dall Aaslyng,L. M. Larsen,Per Munk Nielsen.Zeitschrift für Lebensmitteluntersuchung und - forschung A . 1999 (5-6)

[1] 发酵调味料中氯丙醇的危害与检测 [J]. 中国调味品, 2005, (05) : 7 - 12

[2] 大豆蛋白水解液脱苦的研究 [J]. 广州食品工业科技, 2004, (01) : 32 - 35

[3] 水解蛋白质调味液中氯丙醇的形成及其控制 [J]. 中国酿造, 2003, (03) : 1 - 4

[4] Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes[J] . Margit Dall Aaslyng,Leif Poll,P. M. Nielsen,Hanne Flyge.European Food Research and Technology . 1999 (3-4)

[5] The influence of maturation on flavor and chemical composition of hydrolyzed soy protein produced by acidic and enzymatic hydrolysis[J] . Margit Dall Aaslyng,L. M. Larsen,Per Munk Nielsen.Zeitschrift für Lebensmitteluntersuchung und - forschung A . 1999 (5-6)