Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids-Reference-Cited by-同舟云学术

Effect of Lipid Composition on Meat-like Model Systems Containing Cysteine, Ribose, and Polyunsaturated Fatty Acids

Published:2002-02-01 Issue:5 Volume:50 Page:1126-1132
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Elmore J. Stephen¹,Campo Maria M.¹,Enser Michael¹,Mottram Donald S.¹

Affiliation:

1. School of Food Biosciences, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom, and Division of Food Animal Science, School of Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0108718

Reference35 articles.

1. Effects of feeds on flavor of red meat: a review

2. Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

3. The effects of diet and breed on the volatile compounds of cooked lamb

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