Influence of Free Sugars by Glycolysis on the Formation of the Characteristic Flavor in the Brew of Cooked Clam-Reference-Cited by-同舟云学术

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Influence of Free Sugars by Glycolysis on the Formation of the Characteristic Flavor in the Brew of Cooked Clam

Published:1997-06-01 Issue:6 Volume:45 Page:2195-2198
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Sekiwa Youko¹,Kubota Kikue¹,Kobayashi Akio¹

Affiliation:

1. Laboratory of Food Chemistry, Department of Nutrition and Food Science, Ochanomizu University, 2-1-1 Ohtsuka, Bunkyo-ku, Tokyo 112, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960665d

Reference17 articles.

1. Beutler, H. O. Maltose. InMethods of Enzymatic Analysis; Bergmeyer, H. U. Ed.; VCW Academic Press: New York, 1984; pp 120−126.

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2. The naturally occurring furanones: formation and function from pheromone to food;Biological Reviews;2007-01-11

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