Alteration of the Flavor of Processed Vegetables by Enzyme Preparations
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1963.tb00227.x/fullpdf
Reference22 articles.
1. VITAMIN C AS A COENZYME: THE HYDROLYSIS OF MUSTARD OIL GLUCOSIDES
2. E. J. Hewitt, T. Hasselstrom, D. A. Mackay, and K. S. Konigsbacher, 1960 . Natural flavor of processed food. U. S. Patent No. 2,924,521.
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