Volatile sulfur containing compounds in simulated meat flavour and their comparison with the constituents of natural aroma
- 作者Prof. R. V. Golovnya; T. A. Misharina; V. G. Garbuzov; F. A. Medvedyev
- 卷第27卷
- 期第3期
- 印刷ISSN1613-4125
- 电子ISSN1613-4133
- 文件大小699.03KB
- 发表时间1983
- DOI10.1002/food.19830270314
- 页码237-249
同作者推荐
Plasteins. Their preparation, properties, and use in nutritionProf. Dr. V. M. Belikov; Dr. M. Yu. Gololobov · 1986
Transpeptidation as the main chemical reaction causing the formation of plasteinsDr. M. Yu. Gololobov; T. V. Antonova; Prof. Dr. V. M. Belikov · 1986
Transpeptidation in concentrated solution of peptic hydrolyzate of ovalbuminM. Yu. Gololobov; Prof. Dr. V. M. Belikov; S. V. Vitt; E. A. Paskonova; E. F. Titova · 1981
Enzyme catalyzed reactions and structure formation relationship in plastein reactionsM. Yu. Gololobov; T. V. Antonova; Prof. Dr. V. M. Belikov; E. A. Paskonova · 1982