Quantitative Studies on the Formation of Key Odorants in Thermally Treated Yeast Extracts Using Stable Isotope Dilution Assays
- 7 October 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (11) , 4695-4701
- https://doi.org/10.1021/jf980511t
Abstract
No abstract availableKeywords
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