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1 Ergebnisse
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Improved umami taste of the enzymatic hydrolysate of soybea..:
Shangguan, Lingling
;
Liu, Zixiong
;
Zhang, Huiyan
...
Food Bioscience. 58 (2024) - p. 103565 , 2024
Link:
https://doi.org/10.1016/j.fbio.2023.103565
RT Journal T1
Improved umami taste of the enzymatic hydrolysate of soybean protein isolate by Corynebacterium glutamicum P-45 fermentation
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fbio.2023.103565&Exemplar=1&LAN=DE A1 Shangguan, Lingling A1 Liu, Zixiong A1 Zhang, Huiyan A1 Yang, Qiao A1 Zhang, Xiaoling A1 Yao, Lan A1 Li, Pei A1 Chen, Xiong A1 Dai, Jun PB Elsevier BV YR 2024 SN 2212-4292 JF Food Bioscience VO 58 SP 103565 LK http://dx.doi.org/https://doi.org/10.1016/j.fbio.2023.103565 DO https://doi.org/10.1016/j.fbio.2023.103565 SF ELIB - SuUB Bremen
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