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

Research output: Contribution to journal › Journal article › Research › peer-review

  • J. M. Aaslyng
  • J. S. Elmore
  • D. S. Mottram
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Volume46
Pages (from-to)5225-5231
Number of pages7
ISSN0021-8561
Publication statusPublished - 1998

ID: 7738802