FORMATION OF FLAVOUR COMPONENTS FROM PROLINE AND HYDROXYPROLINE WITH GLUCOSE AND MALTOSE AND THEIR IMPORTANCE TO FOOD FLAVOUR

Autor:	R. Tressl, K. G. Grünewald, B. Helak
Rok vydání:	1981
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::aeb2594956da68e2e8f00e9b9f55b2a9 https://doi.org/10.1515/9783110844061-033 Zobrazit plný text záznamu