Free amino acids, acrylamide and biogenic amines in gamma-aminobutyric acid enriched sourdough and commercial breads
書誌事項
- 公開日
- 2014-11
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
-
- 10.1016/j.jcs.2014.06.009
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
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- Journal of Cereal Science
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Journal of Cereal Science 60 (3), 639-644, 2014-11
Elsevier BV