Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy
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Standard
Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy. / Aaslyng, J. M.; Elmore, J. S.; Mottram, D. S.
I: Journal of Agricultural and Food Chemistry, Bind 46, 1998, s. 5225-5231.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Aaslyng, JM, Elmore, JS & Mottram, DS 1998, 'Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy', Journal of Agricultural and Food Chemistry, bind 46, s. 5225-5231.
APA
Aaslyng, J. M., Elmore, J. S., & Mottram, D. S. (1998). Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy. Journal of Agricultural and Food Chemistry, 46, 5225-5231.
Vancouver
Aaslyng JM, Elmore JS, Mottram DS. Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy. Journal of Agricultural and Food Chemistry. 1998;46:5225-5231.
Author
Bibtex
@article{8df21590a1b811ddb6ae000ea68e967b,
title = "Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy",
author = "Aaslyng, {J. M.} and Elmore, {J. S.} and Mottram, {D. S.}",
year = "1998",
language = "English",
volume = "46",
pages = "5225--5231",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
}
RIS
TY - JOUR
T1 - Comparison of the aroma characteristics of acid-hydrolyzed and enzyme-hydrolyzed vegetable proteins produced from soy
AU - Aaslyng, J. M.
AU - Elmore, J. S.
AU - Mottram, D. S.
PY - 1998
Y1 - 1998
M3 - Journal article
VL - 46
SP - 5225
EP - 5231
JO - Journal of Agricultural and Food Chemistry
JF - Journal of Agricultural and Food Chemistry
SN - 0021-8561
ER -
ID: 7738802