Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.
- DOI
- 10.1016/j.crfs.2025.101022
- Published
- 2025-03-07
- Container
- Curr Res Food Sci
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.1016/j.crfs.2025.101022,
title = {Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.},
author = {Sakai K and Broches N and Okuda K and Okada M and Yamaguchi S.},
year = {2025},
journal = {Curr Res Food Sci},
doi = {10.1016/j.crfs.2025.101022},
url = {https://doi.org/10.1016/j.crfs.2025.101022}
}RIS
TY - JOUR TI - Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions. AU - Sakai K AU - Broches N AU - Okuda K AU - Okada M AU - Yamaguchi S. PY - 2025 JO - Curr Res Food Sci DO - 10.1016/j.crfs.2025.101022 UR - https://doi.org/10.1016/j.crfs.2025.101022 ER -
APA
K, S., N, B., K, O., M, O., & S., Y. (2025). Umami and saltiness enhancements of textured pea proteins by combining protease- and glutaminase-catalyzed reactions.. Curr Res Food Sci. https://doi.org/10.1016/j.crfs.2025.101022
Source records
- europe-pmc · retrieved 2026-09-26T22:10:42.169Z
- doaj · retrieved 2026-09-26T22:10:42.172Z