Work

The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.140238

Authors: Haowen Chen, Huiyan Zhao, Guili Jiang, Jin Chen, Jiawen Yi, Chunxia Zhou, Donghui Luo

Institution: Guangdong Ocean University

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Molecular Biology

Field: Biochemistry, Genetics and Molecular Biology

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4400157605

FWCI: 2.577

Cites: 47

Cited by: 19

Related to: 10