About this scholarly article

New Method to Produce Kokumi Seasoning from Protein Hydrolysates Using Bacterial Enzymes by Suzuki, Hideyuki; Nakafuji, Yuko; Tamura, Tomoki is a scholarly article available to read on EtoBox.

Author

Suzuki, Hideyuki; Nakafuji, Yuko; Tamura, Tomoki

Publisher

American Chemical Society; American Chemical Society (ACS) (ISSN 0021-8561)

Published

2017

Language

EN