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

Published 2012 View Full Article

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Title
Effect of Enzymatic Deamidation of Soy Protein by Protein–Glutaminase on the Flavor-Binding Properties of the Protein under Aqueous Conditions
Authors
Keywords
-
Journal
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Volume 60, Issue 32, Pages 7817-7823
Publisher
American Chemical Society (ACS)
Online
2012-07-25
DOI
10.1021/jf301719k

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