Agriculture & Biology
wines
67%
protein hydrolysates
51%
peptidases
46%
flavor
45%
volatile compounds
42%
grapes
36%
fermentation
31%
sensory properties
29%
swine
28%
Denmark
22%
taste sensitivity
22%
peptides
22%
cultural differences
21%
climate
21%
white wines
21%
umami
20%
Maillard reaction
20%
coculture
19%
muscles
19%
restaurants
18%
cultivars
18%
sulfites
18%
sampling
17%
linen fabric
16%
tongue
15%
esters
15%
proteinases
15%
propylthiouracil
15%
Medicine & Life Sciences
Wine
100%
Protein Hydrolysates
66%
Fermentation
47%
Swine
35%
Vitis
31%
Exopeptidases
30%
Peptide Hydrolases
29%
Maillard Reaction
26%
Bedding and Linens
24%
Climate
23%
Sulfites
22%
Denmark
21%
Metschnikowia
21%
Esters
20%
Peptides
20%
Muscles
17%
Prunus armeniaca
17%
Coculture Techniques
17%
Propylthiouracil
16%