Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation

Titel:: Comparison of key odorants generated by thermal treatment of commercial and self-prepared yeast extracts: influence of the amino acid composition on odorant formation
Dokumenttyp:: Zeitschriftenaufsatz
Autor(en):: Münch, Petra; Hofmann, Thomas; Schieberle, Peter
Zeitschriftentitel:: Journal of Agricultural and Food Chemistry
Jahr:: 1997
Band / Volume:: 45
Heft / Issue:: 4
Seitenangaben Beitrag:: 1338--1344
Volltext / DOI:: doi:10.1021/jf960658p
Print-ISSN:: 0021-8561
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