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Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions

✍ Scribed by Suppavorasatit, Inthawoot; Cadwallader, Keith R.

Book ID: 126947026
Publisher: American Chemical Society
Year: 2012
Tongue: English
Weight: 508 KB
Volume: 60
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf301719k

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