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RSC Advances

An international journal to further the chemical sciences


Changes in the enzyme-induced release of bitter peptides from wheat gluten hydrolysates

Corresponding authors
State Key Laboratory of Food Science and Technology, Collaborative Innovation Center for Food Safety and Quality Control, School of Food Science and Technology, Jiangnan University, Wuxi 214122, People’s Republic of China
E-mail: hmzhou@jiangnan.edu.cn
Fax: +86 510 85809610
RSC Adv., 2016,6, 102249-102257

DOI: 10.1039/C6RA22155F
Received 04 Sep 2016, Accepted 08 Oct 2016
First published online 10 Oct 2016
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