The synergistic effect of ribose, carnosine, and ascorbic acid on the sensory and physico‐chemical characteristics of minced bison meat
Author:
Affiliation:
1. Department of Human Nutritional Sciences University of Manitoba Winnipeg Manitoba Canada R3T 2N2
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.25
Reference32 articles.
1. Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods
2. A fresh look at meat flavor
3. Effects of Carnosine on Volatile Generation from Maillard Reaction of Ribose and Cysteine
4. Effect of carnosine preblending on the quality of ground buffalo meat
5. Inhibition of Oxidative Rancidity in Salted Ground Pork by Carnosine
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