Safety assessment of glutaminase from Aspergillus niger

Glutaminase (glutamine aminohydrolase EC 3.5.1.2) is used in the production of food ingredients rich in l‐glutamic acid that are added to finished foods for the purpose of enhancing or improving the savory flavor profile of food. The glutaminase enzyme preparation evaluated in these studies, designa...

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Detalles Bibliográficos
Autores principales: Vo, Trung Duc, Sulaiman, Christina, Tafazoli, Shahrzad, Lynch, Barry, Roberts, Ashley, Chikamatsu, Go
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063383/
https://www.ncbi.nlm.nih.gov/pubmed/32180953
http://dx.doi.org/10.1002/fsn3.1426

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7063383/
https://www.ncbi.nlm.nih.gov/pubmed/32180953
http://dx.doi.org/10.1002/fsn3.1426

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