THE ODOR AND FLAVOR OF METHIONALa
- 1 March 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (2) , 221-223
- https://doi.org/10.1111/j.1365-2621.1958.tb17563.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- Probable Role of the Strecker Degradation of Amino Acids in Development of Cheese FlavorJournal of Dairy Science, 1957
- NOTES AND LETTERS.Journal of Food Science, 1957
- The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and RiboflavinJournal of Dairy Science, 1954
- The Strecker Degradation of α-Amino Acids.Chemical Reviews, 1952
- Synthesis of DL-MethionineJournal of the American Chemical Society, 1948