The flavour of wheat gluten hydrolysate after Corynebacterium Glutamicum fermentation: Effect of degrees of hydrolysis and fermentation time
Haowen Chen, Huiyan Zhao, Guili Jiang, Jin Chen, Jiawen Yi, Chunxia Zhou, Donghui Luo
Topics & Concepts
Corynebacterium glutamicumFermentationHydrolysateFlavourFood scienceChemistryHydrolysisGlutenWheat glutenBiochemistryGeneFood composition and propertiesProbiotics and Fermented FoodsFood Quality and Safety Studies