Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction-Reference-Cited by-同舟云学术

Contribution of Histidine and Lysine to the Generation of Volatile Compounds in Jinhua Ham Exposed to Ripening Conditions Via Maillard Reaction

Author:

Zhu Chao-Zhi¹²^ORCID,Zhao Jing-Li¹²,Tian Wei³,Liu Yan-Xia¹²,Li Miao-Yun¹²,Zhao Gai-Ming¹²

Affiliation:

1. Henan Key Lab of Meat Processing and Quality Safety Control; Henan Agricultural Univ.; Zhengzhou 450002 PR China

2. College of Food Science and Technology; Henan Agricultural Univ.; Zhengzhou 450002 PR China

3. College of Animal Husbandry and Veterinary Science Engineering; Henan Agricultural Univ.; Zhengzhou 450002 PR China

Funder

Foundation of Henan Educational Committee

Henan Science and Technology Major Project

The science and technological department of Henan province

Publisher

Wiley

Subject

Food Science

Link

Reference43 articles.

1. Flavor compounds of dry-cured ham;Bardague;J Agric Food Chem,1992

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