Water-Soluble Flavor and Odor Precursors of Meat. I. Qualitative Study of Certain Amino Acids, Carbohydrates, Non-Amino Acid Nitrogen Compounds, and Phosphoric Acid Esters of Beef, Pork, and Lamb
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1964.tb01708.x/fullpdf
Reference40 articles.
1. THE CHROMATOGRAPHIC IDENTIFICATION OF SOME BIOLOGICALLY IMPORTANT PHOSPHATE ESTERS
2. Meat Flavor Chemistry, Precursors of Beef Flavor
3. Beef Flavor, Identification of Some Beef Flavor Precursors
4. Analysis of tissue constituents. Extract of fresh ox-muscle
5. Carbonyl compounds as a criterion of flavour deterioration in edible fats
Cited by 77 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Transcriptomic analysis of the response of Photobacterium phosphoreum and Photobacterium carnosum to co-contaminants on chicken meat;Archives of Microbiology;2022-07-08
2. Identification of putative ingestion-related olfactory receptor genes in the Chinese mitten crab (Eriocheir japonica sinensis);Genes & Genomics;2021-03-10
3. The flavor chemistry of pork broth: a review;IOP Conference Series: Earth and Environmental Science;2021-03-01
4. Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb;Meat Science;2021-02
5. Generation of process-derived flavors and off-flavors;Chemical Changes During Processing and Storage of Foods;2021
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3