Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study - Publication - Bridge of Knowledge

Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study

Abstract

Citations

6 8

CrossRef
0

Web of Science
7 5

Scopus

Authors (2)

Paulina Kęska
Joanna Stadnik prof. dr hab.

Cite as

Full text

full text is not available in portal

full content of the article see on external site open in new tab

Details

Category:: Magazine publication
Type:: Magazine publication
Published in:: JOURNAL OF SENSORY STUDIES no. 32, edition 6,
ISSN: 0887-8250
ISSN:: 08878250
Publication year:: 2017
DOI:: Digital Object Identifier (open in new tab) 10.1111/joss.12301
Verified by:: No verification

seen 51 times