Comparison of non-volatile umami components in chicken soup...

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Food Research International 2017 / 9

Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate

Kong, Yan, Yang, Xiao, Ding, Qi, Zhang, Yu-Yu, Sun, Bao-Guo, Chen, Hai-Tao, Sun, Ying
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Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2017.09.038
Date:
September, 2017
File:
PDF, 791 KB
english, 2017
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