Work

Contribution of peptides and amino acids to the taste of foods

Year: 1969

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf60164a031

Authors: Jiro Kirimura, Akira Shimizu, Akimitsu Kimizuka, Tsunehiko Ninomiya, Noboru Katsuya

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2003102074

FWCI: 2.442

Cites:

Cited by: 355

Related to: 10