Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis
Version of Record online: 5 APR 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 92, Issue 9, pages 1865–1873, July 2012
How to Cite
Liao, L., Wang, Q. and Zhao, M.-m. (2012), Investigation of the susceptibility of acid-deamidated wheat gluten to in vitro enzymatic hydrolysis using Raman spectra and free amino acid analysis. J. Sci. Food Agric., 92: 1865–1873. doi: 10.1002/jsfa.5553
- Issue online: 6 JUN 2012
- Version of Record online: 5 APR 2012
- Manuscript Accepted: 14 NOV 2011
- Manuscript Revised: 11 NOV 2011
- Manuscript Received: 4 JUN 2011
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