APPLICATION OF FLAVOR ENZYMES TO PROCESSED FOODS II. COMPARISON OF THE EFFECT OF FLAVOR ENZYMES FROM MUSTARD AND CABBAGE UPON DEHYDRATED CABBAGE
- 1 May 1959
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 24 (3) , 253-261
- https://doi.org/10.1111/j.1365-2621.1959.tb17270.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A thioglucosidase in fungiArchives of Biochemistry and Biophysics, 1958
- Paper Chromatography of Thioureas.Acta Chemica Scandinavica, 1953