Flavor characteristics of glutathione in raw and cooked foodstuffs

Bioscience, Biotechnology and Biochemistry

Volumn 61, Issue 12, 1997, Pages 1977-1980

  Ueda, Yoichi ^a   Yonemitsu, Muneaki ^a   Tsubuku, Takako ^a   Sakaguchi, Makoto ^a   Miyajima, Ryuichi ^a  

^a AJINOMOTO CO INC   (Japan)

Author keywords

Flavor characteristics; Food; Glutathione; Kokumi flavor; Thermal degradation

Indexed keywords

FLAVORING AGENT; GLUTAMATE SODIUM; GLUTATHIONE; INOSINE PHOSPHATE; SWEETENING AGENT;

ARTICLE; CHEMISTRY; COOKING; FOOD ANALYSIS; HEAT; MEAT;

COOKERY; FLAVORING AGENTS; FOOD ANALYSIS; GLUTATHIONE; HEAT; INOSINE MONOPHOSPHATE; MEAT PRODUCTS; SODIUM GLUTAMATE; SWEETENING AGENTS;

EID: 0031310502     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.61.1977     Document Type: Article

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