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Object |
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Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
2907 |
| issn |
0021-8561
1520-5118 |
| issueIdentifier |
10 |
| pageRange |
2900-2907 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
2900 |
| bibliographicCitation |
Wu YF, Cadwallader KR. Characterization of the aroma of a meatlike process flavoring from soybean-based enzyme-hydrolyzed vegetable protein. J Agric Food Chem. 2002 May 08;50(10):2900–7. doi: 10.1021/jf0114076. PMID: 11982417. |
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| date |
2002-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://pubmed.ncbi.nlm.nih.gov/11982417
https://doi.org/10.1021/jf0114076 |
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http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421
https://portal.issn.org/resource/ISSN/1520-5118 |
| language |
English |
| source |
https://pubmed.ncbi.nlm.nih.gov/
https://www.crossref.org/ |
| title |
Characterization of the Aroma of a Meatlike Process Flavoring from Soybean-Based Enzyme-Hydrolyzed Vegetable Protein |
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