검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Potato Patatin Generates Short-Chain Fatty Acids from Milk Fat that Contribute to Flavour Development in Cheese Ripening Spelbrink REJ, Lensing H, Egmond MR, Giuseppin MLF Applied Biochemistry and Biotechnology, 176(1), 231, 2015 |
| 2 |
The stability of almond beta-glucosidase during combined high pressure-thermal processing: a kinetic study Terefe NS, Sheean P, Fernando S, Versteeg C Applied Microbiology and Biotechnology, 97(7), 2917, 2013 |