The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking-Reference-Cited by-同舟云学术

The role of amylolytic and proteolytic enzyme activities of vegetables, fruits, and edible fungi in flavor enhancement during cooking

Published:2020-12 Issue: Volume:22 Page:100264
ISSN:1878-450X
Container-title:International Journal of Gastronomy and Food Science
language:en
Short-container-title:International Journal of Gastronomy and Food Science

Author:

Oosone Saki,Kashiwaba Ayaka,Yanagihara Naoyuki,Yoshikawa Jun,Kashiwagi Yutaka,Maehashi Kenji

Publisher

Elsevier BV

Subject

Cultural Studies,Food Science

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