Odorants Contributing to Warmed-Over Flavor (WOF) of Refrigerated Cooked Beef
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1996.tb10977.x/fullpdf
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1. Maillard Reaction Products and Lipid Oxidation
2. Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis
3. Potent odorants of the roasted powder and brew of Arabica coffee
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