Work

Chemical methods for the reduction of the purine content of baker's yeast, a form of single‐cell protein

Year: 1976

Type: article

Source: Journal of the Science of Food and Agriculture

DOI: 10.1002/jsfa.2740270305

Author: William E. Trevelyan

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2168294311

FWCI: 6.353

Cites: 27

Cited by: 21

Related to: 10