The role of free amino acids present in yeast as precursors of the odorants 2-acetyl-1-pyrroline and 2-acetyltetrahydropyridine in wheat bread crust
- 2 September 1990
- journal article
- conference paper
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 191 (3) , 206-209
- https://doi.org/10.1007/bf01197621
Abstract
No abstract availableKeywords
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