Publisher
Japanese Society for Food Science and Technology
Reference8 articles.
1. 1) Inagaki, S., Fujikawa, S., Wada, Y. and Kumazawa, K., Identification of the possible new odor-active compounds “12-methyltridecanal and its analogs” responsible for the characteristic aroma of ripe Gouda-type cheese. Biosci. Biotechnol. Biochem., 79, 2050-2056 (2015).
2. 2) Werkhoff, P., Brüning, J., Emberger, R., Güntert, M. and Hopp, R., Flavor chemistry of meat volatiles : new results on flavor components from beef, pork, and chicken. In : Rudolf, H. and Mori, K., editors. Recent developments in flavor and fragrance chemistry, New York : VCH publishers, pp.183-213 (1993).
3. 3) Guth, H. and Grosch, W., Dependence of the 12-methyltridecanal concentration in beef on the age of the animal. Z. Lebensm. Unters. Forsch., 201, 25-26 (1995).
4. 5) Guth, H. and Grosch, W., 12-methyltridecanal, a species-specific odorant of stewed beef. Lebensm.-Wiss. U.-Technol., 26, 171-177 (1993).
5. 6) Ullrich, F. and Grosch, W., Identification of most intense volatile flavor compounds formed during autoxidation of linoleic acid. Z. Lebensm. Unters. Forsch., 184, 277-282 (1987).
Cited by
2 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