Sensory, chemical and sensometric studies of hydrolyzed vegetable protein produced by various processes

European Food Research and Technology

Volumn 209, Issue 3-4, 1999, Pages 227-236

  Aaslyng, Margit Dall ^b   Poll, Leif ^b   Nielsen, Per Munk ^a   Flyge, Hanne ^b  

^a NOVO NORDISK A S   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Enzymatic hydrolysate; Flavor donor; Flavor enhancer; Free amino acids; Volatile compounds

Indexed keywords

EID: 0005929054     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050485     Document Type: Article

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