ENHANCEMENT OF PEPTIDOGLUTAMINASE DEAMIDATION OF SOY PROTEIN BY HEAT-TREATMENT AND OR PROTEOLYSIS

被引：15

作者：

HAMADA, JS

MARSHALL, WE

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb13546.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1132 / &

共 12 条

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