Unconventional proteins as aroma precursors. Chemical analysis of the volatile compounds in heated soy, casein, and fish protein model systems
- 1 November 1974
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 22 (6) , 1077-1084
- https://doi.org/10.1021/jf60196a030
Abstract
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