Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review

詳細情報 詳細情報について

• CRID

  1362262945085142272

• DOI

  10.1016/j.foodres.2016.08.042

• ISSN

  09639969

• Web Site

  https://api.elsevier.com/content/article/PII:S0963996916303714?httpAccept=text/xml

  https://api.elsevier.com/content/article/PII:S0963996916303714?httpAccept=text/plain

• データソース種別

  • Crossref