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Role of Yeast in the Formation of Inosinic Acid as the Taste Compound in Leavened Bread

  • Fujisawa K
  • Yoshino M
Springer Japan, (1994), 385-385
DOI: 10.1007/978-4-431-68355-1_156
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Fujisawa, K., & Yoshino, M. (1994). Role of Yeast in the Formation of Inosinic Acid as the Taste Compound in Leavened Bread. In Olfaction and Taste XI (pp. 385–385). Springer Japan. https://doi.org/10.1007/978-4-431-68355-1_156

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