The Origin of Sulfhydryl Groups in Milk Proteins and their Contributions to “Cooked” Flavor
Open Access
- 1 August 1952
- journal article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 35 (8) , 699-705
- https://doi.org/10.3168/jds.s0022-0302(52)91658-5
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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