Work

Zusammenh�nge zwischen Struktur und Bittergeschmack bei Aminos�uren und Peptiden

Year: 1975

Type: article

Source: European Food Research and Technology

DOI: 10.1007/bf01135779

Authors: Herbert Wieser, Hans-Dieter Belitz

Institutions: Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Technical University of Munich

Language: German

Topic: Biochemical Analysis and Sensing Techniques

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

Open Access status: closed

OpenAlex ID: W2914323320

FWCI: 5.256

Cites: 8

Cited by: 64

Related to: 10