Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions
通过蛋白酶和谷氨酰胺酶催化反应相结合，增强豌豆蛋白的鲜味和咸味
期刊:Current Research in Food Science
影响因子:7
doi:10.1016/j.crfs.2025.101022
Sakai, Kiyota; Broches, Nickolas; Okuda, Keita; Okada, Masamichi; Yamaguchi, Shotaro
