Analysis of sulfur compounds from the in-oven roast beef aroma by comprehensive two-dimensional gas chromatography
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference22 articles.
1. Carbonyl Odorants Contributing to the In-Oven Roast Beef Top Note
2. Identification of the Character Impact Odorants of Stewed Beef Juice by Instrumental Analyses and Sensory Studies
3. Gas chromatography-olfactometry analysis of the volatile compounds of two commercial Irish beef meats
4. Identification of Volatile Flavor Compounds with High Aroma Values from Shallow-Fried Beef
5. Evaluation of potent odorants in roasted beef by aroma extract dilution analysis
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