Work

Flavour formation by amino acid catabolism

Year: 2006

Type: article

Source: Biotechnology Advances

DOI: 10.1016/j.biotechadv.2005.11.005

Author: Ylva Ardö

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2029026335

FWCI: 11.01

Cites: 8

Cited by: 567

Related to: 10