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

被引：0
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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
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中图分类号：
O6 [化学];
学科分类号：
0703 ;
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页码：13 / 13
页数：1
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