A PROBABLE FLAVORING PRINCIPLE IN VEGETABLE-PROTEIN HYDROLYSATES

[1] ASAO Y, 1961, NIPPON NOG KAG KAISH, V35, P831

[2] ASAO Y, 1964, CA 11290A, V60

[3] BEINTKER E, 1948, KLIN WOCHENSCHR, V26, P473, DOI 10.1007/BF01480973

[4] BOUILLON-GERUCH DER PROTEINHYDROLYSATE [J]. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1955, 67 (11) : 303 - 303

[5] THE METABOLISM AND PERMEABILITY OF NORMAL SKIN [J]. PHYSIOLOGICAL REVIEWS, 1946, 26 (04) : 495 - 540

[6] ORGANIC CONSTITUENTS OF FOOD .2. CELERY [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 640 - &

[7] DEJONG MAW, 1902, RECL TRAV CHIM PAY B, P191

[8] On the anilidocitraconanil and it's derivatives. [J]. BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1902, 35 : 1626 - 1630

[9] ALPHA-KETOSAUREN IN PROTEINHYDROLYSATEN [J]. CHEMISCHE BERICHTE-RECUEIL, 1957, 90 (11): : 2450 - 2459

[10] GAULT MH, 1912, CR HEBD ACAD SCI, V154, P439

[1] ASAO Y, 1961, NIPPON NOG KAG KAISH, V35, P831

[2] ASAO Y, 1964, CA 11290A, V60

[3] BEINTKER E, 1948, KLIN WOCHENSCHR, V26, P473, DOI 10.1007/BF01480973

[4] BOUILLON-GERUCH DER PROTEINHYDROLYSATE [J]. ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 1955, 67 (11) : 303 - 303

[5] THE METABOLISM AND PERMEABILITY OF NORMAL SKIN [J]. PHYSIOLOGICAL REVIEWS, 1946, 26 (04) : 495 - 540

[6] ORGANIC CONSTITUENTS OF FOOD .2. CELERY [J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 640 - &

[7] DEJONG MAW, 1902, RECL TRAV CHIM PAY B, P191

[8] On the anilidocitraconanil and it's derivatives. [J]. BERICHTE DER DEUTSCHEN CHEMISCHEN GESELLSCHAFT, 1902, 35 : 1626 - 1630

[9] ALPHA-KETOSAUREN IN PROTEINHYDROLYSATEN [J]. CHEMISCHE BERICHTE-RECUEIL, 1957, 90 (11): : 2450 - 2459

[10] GAULT MH, 1912, CR HEBD ACAD SCI, V154, P439