THE ROLE OF METHIONAL AS A FLAVOR COMPOUND
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1958.tb17549.x/fullpdf
Reference9 articles.
1. Probable Role of the Strecker Degradation of Amino Acids in Development of Cheese Flavor
2. Regeneration of Carbonyls from 2,4-Dinitrophenylhydrazones with Levulinic Acid
3. The Mechanism of Sunlight Flavor Formation in Milk with Special Reference to Methionine and Riboflavin
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3. Evaluation of the Role of Microbial Strecker-Derived Aroma Compounds in Unclean-Type Flavors of Cheddar Cheese;Journal of Dairy Science;1985-11
4. The Chemistry and Biochemistry of Cheese Ripening;Advances in Food Research;1968
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