Ueda, Y <br/><br/>
Flavor characteristics of glutathione in raw and cooked foodstuffs.  [electronic resource] 

 -  Bioscience, biotechnology, and biochemistry  Dec 1997 
 - 1977-80 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0916-8451 
<br/><br/><label>Standard No.: </label>10.1271/bbb.61.1977  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Cooking<br/>Flavoring Agents--chemistry<br/>Food Analysis<br/>Glutathione--chemistry<br/>Hot Temperature<br/>Inosine Monophosphate--chemistry<br/>Meat Products--analysis<br/>Sodium Glutamate--chemistry<br/>Sweetening Agents