Dimethyl sulfide as a source of the seaweed-like aroma in cooked soybeans and correlation with its precursor, S-methylmethionine (vitamin U)
J. agric. food chem Volume 62 Issue 33
Page 8289-8294
published_at 2014-08-20
Title
Dimethyl sulfide as a source of the seaweed-like aroma in cooked soybeans and correlation with its precursor, S-methylmethionine (vitamin U)
Creator Keywords
soybean
flavor
dimethyl sulfide
S-methylmethionine
Languages
eng
Resource Type
journal article
Publishers
American Chemical Society
Date Issued
2014-08-20
File Version
Not Applicable (or Unknown)
Access Rights
metadata only access
Relations
[ISSN]00218561
[NCID]AA00250794
[PMID]25090616
[isVersionOf]
[URI]http://pubs.acs.org/journal/jafcau
Schools
大学院医学系研究科（農学）