Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation-Reference-Cited by-同舟云学术

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation

Published:2009-03 Issue:3 Volume:81 Page:419-425
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Meinert Lene,Schäfer Annette,Bjergegaard Charlotte,Aaslyng Margit D.,Bredie Wender L.P.

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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3. Analysis of reducing carbohydrates by reductive tryptamine derivatization prior to micellar electrokinetic chromatography;Andersen;Journal of Agricultural and Food Chemistry,2003

4. Effect of available dietary carbohydrate on glycolytic potential and meat quality of swine muscles;Bee;Canadian Journal of Animal Science,2002

5. Biochemistry;Berg,2007

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