Effects of Alpha-Tocopherol on Lactones in Beef Headspace during Storage
Author:
Publisher
Wiley
Subject
Food Science
Reference27 articles.
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1. Flavor formation based on lipid in meat and meat products: A review;Journal of Food Biochemistry;2022-10
2. Characterization of lactones in Wagyu (Japanese beef) and imported beef by combining solvent extraction and gas chromatography–mass spectrometry;LWT;2021-01
3. Effect of aging on volatile compounds in cooked beef;Meat Science;2015-09
4. Combination of Novozym 435-catalyzed Enantioselective Hydrolysis and Amidation for the Preparation of Optically Active δ-Hexadecalactone;Journal of Oleo Science;2015
5. Effect of α-Tocopherol on Lactone Formation in Marbled Beef and Changes in Lactone Volatility during Storage;Journal of Food Science;2012-05-14
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