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European Food Research and Technology
Volumn 210, Issue 3, 2000, Pages 165-172
Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development
Author keywords

Anserine; Beef; Broth; Carnosine; Flavour; Free amino acid
Indexed keywords

EID: 0008729720     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/PL00005506     Document Type: Article
Times cited : (46)
References (47)
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.