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The possible production of natural flavours by amino acid degradation |
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| Authors: | Katarína Klačanová Peter Fodran Michal Rosenberg |
| Affiliation: | 1. Institute of Biochemistry, Nutrition and Health Protection, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic 2. FLOP, Mand?ová 37, 85110, Bratislava, Slovak Republic 3. Institute of Biotechnology and Food Science, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 812 37, Bratislava, Slovak Republic |
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| 本文献已被 SpringerLink 等数据库收录！ | |