Compounds contributing to meat flavour
- 31 December 1991
- journal article
- Published by Elsevier BV in Food Chemistry
- Vol. 40 (2), 201-205
- https://doi.org/10.1016/0308-8146(91)90103-u
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Isolation and characterization of volatile sulfur-containing meat flavor components in model systemsJournal of Agricultural and Food Chemistry, 1990
- Effect of phospholipid on the formation of volatile heterocyclic compounds in heated aqueous solutions of amino acids and riboseJournal of the Science of Food and Agriculture, 1988
- Thiamin odor and bis(2-methyl-3-furyl) disulfideJournal of Agricultural and Food Chemistry, 1984