Work

Yeast-derived flavors and flavor enhancers and their probable mode of action

Year: 1992

Type: article

Source: Food technology

Author: Tilak W. Nagodawithana

Language: English

Topic: Protein Hydrolysis and Bioactive Peptides

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1796698964

FWCI: 2.566

Cites:

Cited by: 77

Related to: 10