Flavour significant compounds in yeast autolysate Gistex X-II Powder. Part 2. Neutral and basic fractions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Flavour significant compounds in yeast autolysate Gistex X-II Powder. Part 2. Neutral and basic fractions

Published:1980 Issue:9 Volume:24 Page:875-881
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Hajšlova J.,Velfscar;ek J.,Davidek J.,Kubelka V.

Publisher

Wiley

Subject

Food Science

Reference19 articles.

1. Flavour significant compounds in yeast autolysate Gistex X-II powder. Part I. Acidic fraction

2. Major volatile components of the basic fraction of hydrolyzed soy protein

3. Studies on flavor components in Shoyu. I. Identification of volatile components in Shoyu(soy sauce) by gas chromatography-mass spectrometry.

4. Isolation and identification of pyrazines present in pressure-cooked beef

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Yeast Extracts: Nutritional and Flavoring Food Ingredients;ACS Food Science & Technology;2021-04-28

2. Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour;Journal of the Science of Food and Agriculture;2013-09-02

3. Discovery of N2-(1-Carboxyethyl)guanosine 5′-Monophosphate as an Umami-Enhancing Maillard-Modified Nucleotide in Yeast Extracts;Journal of Agricultural and Food Chemistry;2010-09-14

4. Volatile Components of a Yeast Extract Composition;Journal of Food Science;2006-08-25

5. Key Odor Impact Compounds in Three Yeast Extract Pastes;Journal of Agricultural and Food Chemistry;2006-08-17

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP