Fractionation and Characterization of the Macromolecular Meaty Flavor Enhancer from Beef Meat Extract
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2004.tb13648.x/fullpdf
Reference21 articles.
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3. Colorimetric method for determination of sugars and related substances;Dubois;Anal Chem,1956
4. A bitter peptide from Cheddar cheese;Hamilton;Agric Biol Chem,1974
5. Role of peptides in the taste of cooked beef;Ishii;J Home Econ Jpn,1995
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