ROLE OF MICROBIAL ENZYMES IN FLAVOR DEVELOPMENT IN FOODS

被引：23

作者：

SHAHANI, KM ^{[1
]}

ARNOLD, RG ^{[1
]}

KILARA, A ^{[1
]}

DWIVEDI, BK ^{[1
]}

机构：

[1] UNIV NEBRASKA,LINCOLN,NB 68583

来源：

关键词：

D O I：

10.1002/bit.260180703

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：891 / 907

页数：17

共 41 条

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[14]

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[15]

GRAY WD, 1970, USE FUNGI AS FOOD FO

[16]

HEWITT EJ, 1956, FOOD TECHNOL-CHICAGO, V10, P487

[17]

KHAN J, 1967, BIOCHIM BIOPHYS ACTA, V132, P68

[18] REMOVAL OF GLUCOSE FROM EGGS [J].

KILARA, A ;

SHAHANI, KM .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1973, 36 (10) :509-514

[19]

KUNINAKA A, 1964, FOOD TECHNOL-CHICAGO, V18, P287

[20]

MACALLISTER RV, 1975, ENZYMES FOOD PROCESS