Title: Enzymatic Improvement of Food Flavor IV. Oxidation of Aldehydes in Soybean Extracts by Aldehyde Oxidase
Abstract:Journal Article Enzymatic Improvement of Food Flavor IV. Oxidation of Aldehydes in Soybean Extracts by Aldehyde Oxidase Get access Naofumi Takahashi, Naofumi Takahashi Depeartment of Food Science and ...Journal Article Enzymatic Improvement of Food Flavor IV. Oxidation of Aldehydes in Soybean Extracts by Aldehyde Oxidase Get access Naofumi Takahashi, Naofumi Takahashi Depeartment of Food Science and Technology, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan Search for other works by this author on: Oxford Academic Google Scholar Ryuzo Sasaki, Ryuzo Sasaki Depeartment of Food Science and Technology, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan Search for other works by this author on: Oxford Academic Google Scholar Hideo Chiba Hideo Chiba Depeartment of Food Science and Technology, Faculty of Agriculture, Kyoto University, Kyoto 606, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 43, Issue 12, 1 December 1979, Pages 2557–2561, https://doi.org/10.1080/00021369.1979.10863852 Published: 01 December 1979 Article history Received: 10 July 1979 Published: 01 December 1979Read More
Publication Year: 1979
Publication Date: 1979-12-01
Language: en
Type: article
Indexed In: ['crossref']
Access and Citation
Cited By Count: 13
AI Researcher Chatbot
Get quick answers to your questions about the article from our AI researcher chatbot