Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide
Van den Ouweland, Godefridus A. M., Peer, Henricus G.Volume:
23
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf60199a045
Date:
May, 1975
File:
PDF, 448 KB
english, 1975