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在“
ACS电子期刊
”中,
命中:
4
条,耗时:小于0.01 秒
1.
Formation of Kokumi-Enhancing γ-Glutamyl Dipeptides in Parmesan Cheese by Means of γ-Glutamyltransferase Activity and Stable Isotope Double-Labeling Studies
作者:
Hedda
Hillmann
;
Jürgen Behr
;
Matthias A. Ehrmann
;
Rudi F. Vogel
;
Thomas Hofmann
刊名:Journal of Agricultural and Food Chemistry
出版年:2016
2.
Quantitation of Key Tastants and Re-engineering the Taste of Parmesan Cheese
作者:
Hedda
Hillmann
;
Thomas Hofmann
刊名:Journal of Agricultural and Food Chemistry
出版年:2016
3.
Sensomics Analysis of Taste Compounds in Balsamic Vinegar and Discovery of 5-Acetoxymethyl-2-furaldehyde as a Novel Sweet Taste Modulator
作者:
Hedda
Hillmann
;
Juliane Mattes
;
Anne Brockhoff
;
Andreas Dunkel
;
Wolfgang Meyerhof
;
Thomas Hofmann
刊名:Journal of Agricultural and Food Chemistry
出版年:2012
4.
Nonenzymatic C-Glycosylation of Flavan-3-ols by Oligo- and Polysaccharides
作者:
Timo Stark
;
Daniela Keller
;
Kerstin Wenker
;
Hedda
Hillmann
;
Thomas Hofmann
刊名:Journal of Agricultural and Food Chemistry
出版年:2007
1
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