Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
about
Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot.Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blendsBitter taste inhibiting agents for whey protein hydrolysate and whey protein hydrolysate beverages.Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake.
P2860
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
description
2007 nî lūn-bûn
@nan
2007年の論文
@ja
2007年学术文章
@wuu
2007年学术文章
@zh
2007年学术文章
@zh-cn
2007年学术文章
@zh-hans
2007年学术文章
@zh-my
2007年学术文章
@zh-sg
2007年學術文章
@yue
2007年學術文章
@zh-hant
name
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@en
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@nl
type
label
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@en
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@nl
prefLabel
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@en
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@nl
P2093
P356
P1476
Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions.
@en
P2093
Emi Tokuyama
Junji Mukai
Sachie Okada
Takahiro Uchida
Toshihiko Ishizaka
P304
P356
10.1248/CPB.55.1581
P407
P577
2007-11-01T00:00:00Z