ENHANCEMENT OF PYRUVIC ACID RELEASE AND FLAVOR IN DEHYDRATED ALLIUM POWDERS BY GAMMA GLUTAMYL TRANSPEPTIDASES
- 1 November 1971
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 36 (7) , 1081-1085
- https://doi.org/10.1111/j.1365-2621.1971.tb03351.x
Abstract
No abstract availableKeywords
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