Flavor Characteristics of Glutathione in Raw and Cooked...

Bioscience Biotechnology and Biochemistry 1997 / 01 Vol. 61; Iss. 12

Flavor Characteristics of Glutathione in Raw and Cooked Foodstuffs

Ueda, Yoichi, Yonemitsu, Muneaki, Tsubuku, Takako, Sakaguchi, Makoto, Miyajima, Ryuichi
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Volume:
61
Language:
english
Journal:
Bioscience, Biotechnology and Biochemistry
DOI:
10.1271/bbb.61.1977
Date:
January, 1997
File:
PDF, 724 KB
english, 1997
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