INFLUENCE OF PEPTIDE CHAIN-LENGTH ON TASTE AND FUNCTIONAL PROPERTIES OF ENZYMATICALLY MODIFIED SOY PROTEIN

被引：0

作者：

ADLERNISSEN, J ^{[1
]}

OLSEN, HS ^{[1
]}

机构：

[1] NOVO IND AS,DIV ENZYMES,DK-2880 BAGSVAERD,DENMARK

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1978年 / 175卷 / MAR期

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：13 / 13

页数：1

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