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USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED FOOD
USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED FOOD
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机译:使用肽基氏菌导酶以获得改善的食物
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摘要
The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food.
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