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2 matching references were found.

Izzo, H.V.; Ho, C.-T., Isolation and identification of the volatile components of an extruded autolyzed yeast extract, J. Agric. Food Chem., 1991, 39, 12, 2245-2248, https://doi.org/10.1021/jf00012a029 . [all data]

Izzo, H.V.; Ho, C.-T., Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems, J. Agric. Food Chem., 1993, 41, 12, 2364-2367, https://doi.org/10.1021/jf00036a028 . [all data]