Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

Published 2019 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique
Authors
Keywords
Beef-meaty aroma compounds, Yeast extract, Peptides, [, C, 5, ] xylose, [, C, 5, ] xylose, Cysteine, Thiamine
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 112, Issue -, Pages 108239
Publisher
Elsevier BV
Online
2019-06-08
DOI
10.1016/j.lwt.2019.06.006

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.