Meat flavor: contribution of proteins and peptides to the flavor of beef.
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SPANIER, Arthur M. - FLORES, Mónica - TOLDRÁ, Fidel - ARISTOY, María Concepción - BETT, Karen L. - BYSTRICKÝ, Pavel - BLAND, John M.. Meat flavor: contribution of proteins and peptides to the flavor of beef. In: Advances in Experimental Medicine and Biology. 2004. ISSN 0065-2598, Vol. 542, č. (2004), s. 33-49. (2004: 0.642 - IF, 116 - H-index, 0.383 - SJR, Q2 - SJR Best Q, Q4 - JCR Best Q)
2004: 0.642 - IF, 116 - H-index, 0.383 - SJR, Q2 - SJR Best Q, Q4 - JCR Best Q
Language:
english
Citations:
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