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pro vyhledávání: '"Ayaka Kashiwaba"'
Autor:
Saki Oosone, Naoyuki Yanagihara, Yutaka Kashiwagi, Kenji Maehashi, Jun Yoshikawa, Ayaka Kashiwaba
Publikováno v:
International Journal of Gastronomy and Food Science. 22:100264
The enzyme activities of 25 vegetables, 5 fruits, and three edible fungi were analyzed in an attempt to understand the enzymatic generation of flavor components from food materials during cooking and processing. The enzymes of some vegetables and edi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fec16aa5851766a1e0fd74f29b48538a
https://doi.org/10.1016/j.ijgfs.2020.100264
https://doi.org/10.1016/j.ijgfs.2020.100264
