SCOPUS 정보 검색 플랫폼

Volumn 24, Issue 2, 2006, Pages 238-242

Flavour formation by amino acid catabolism

Author keywords

Amino acid catabolism; Flavour compounds

Indexed keywords

ENZYMES; FLAVORS; MEATS; MICROORGANISMS; SULFURIC ACID;

AMINO ACID CATABOLISM; FLAVOR COMPOUNDS;

AMINO ACIDS;

AMINO ACID; AMINOPEPTIDASE; AMINOTRANSFERASE; FLAVORING AGENT; SULFUR DERIVATIVE;

AMINO ACID;

BACTERIUM; CHEMISTRY; ENZYMOLOGY; FOOD HANDLING; HUMAN; METABOLISM; METHODOLOGY; REVIEW; TASTE;

AMINO ACIDS; AMINOPEPTIDASES; BACTERIA; FLAVORING AGENTS; FOOD TECHNOLOGY; HUMANS; SULFUR COMPOUNDS; TASTE; TRANSAMINASES;

ALLIUM SATIVUM; BACTERIA (MICROORGANISMS); BRASSICA OLERACEA VAR. CAPITATA;

EID: 31744438501 PISSN: 07349750 EISSN: None Source Type: Journal
DOI: 10.1016/j.biotechadv.2005.11.005 Document Type: Review

Times cited : (457)

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8
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- Cheese flavour formation by amino acid catabolism
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.