Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy

J. M. Aaslyng, J. S. Elmore, D. S. Mottram

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

50 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	46
Sider (fra-til)	5225-5231
Antal sider	7
ISSN	0021-8561
Status	Udgivet - 1998

OpenUrl tilgængelighed

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title = "Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy",

author = "Aaslyng, {J. M.} and Elmore, {J. S.} and Mottram, {D. S.}",

year = "1998",

language = "English",

volume = "46",

pages = "5225--5231",

journal = "Journal of Agricultural and Food Chemistry",

issn = "0021-8561",

publisher = "American Chemical Society",

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TY - JOUR

T1 - Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy

AU - Aaslyng, J. M.

AU - Elmore, J. S.

AU - Mottram, D. S.

PY - 1998

Y1 - 1998

M3 - Journal article

SN - 0021-8561

VL - 46

SP - 5225

EP - 5231

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

ER -