Nutrition
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25 august 2016 00:31:30 |
| Salt Taste Enhancing l-Arginyl Dipeptides from Casein and Lysozyme Released by Peptidases of Basidiomycota (Journal of Agricultural and Food Chemistry) |
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Tweet Journal of Agricultural and Food ChemistryDOI: 10.1021/acs.jafc.6b02716
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| 187 viewsCategory: Chemistry, Nutrition |
 Mechanism Underlying the Onset of Internal Blue Discoloration in
Japanese Radish (Raphanus sativus)
Roots (Journal of Agricultural and Food Chemistry)Characterization of Proanthocyanidins from Seeds of Perennial Ryegrass (Lolium perenne L.) and Tall Fescue (Festuca arundinacea) by Liquid Chromatography-Mass Spectrometry (Journal of Agricultural and Food Chemistry) 
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