Characterization of kokumi γ-glutamyl peptides and volatile aroma compounds in alternative grain miso fermentations

1. Valerón, N.R.
2. Mak, T.
3. Jahn, L.J.
4. Arboleya, J.C.
5. Sörensen, P.M.

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DOI: 10.1016/J.LWT.2023.115356 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus