Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review.

By Cindy J. Zhao, Andreas Schieber, M. Gänzle. Food Research International, 2016

664 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/6acf554a88c00bd778fdedaafac47a1afc4496be