Literature DB >> 2407984

Assessment of the sensory properties of food.

H J MacFie1.   

Abstract

Mesh:

Year:  1990        PMID: 2407984     DOI: 10.1111/j.1753-4887.1990.tb02910.x

Source DB:  PubMed          Journal:  Nutr Rev        ISSN: 0029-6643            Impact factor:   7.110


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  1 in total

1.  Non-smoky glycosyltransferase1 prevents the release of smoky aroma from tomato fruit.

Authors:  Yury M Tikunov; Jos Molthoff; Ric C H de Vos; Jules Beekwilder; Adele van Houwelingen; Justin J J van der Hooft; Mariska Nijenhuis-de Vries; Caroline W Labrie; Wouter Verkerke; Henri van de Geest; Marcela Viquez Zamora; Silvia Presa; Jose Luis Rambla; Antonio Granell; Robert D Hall; Arnaud G Bovy
Journal:  Plant Cell       Date:  2013-08-16       Impact factor: 11.277

  1 in total

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