Work

A Series of Kokumi Peptides Impart the Long-Lasting Mouthfulness of Matured Gouda Cheese

Year: 2009

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf803376d

Authors: Simone Toelstede, Andreas Dunkel, Thomas Hofmann

Institutions: University of Münster, Technical University of Munich

Language: English

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2040012091

FWCI: 9.352

Cites:

Cited by: 262

Related to: 10