Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model system
- 1 July 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (4), 843-846
- https://doi.org/10.1021/jf60206a047
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Gas chromatographic and mass spectral analyses of cooked chicken meat volatilesJournal of Agricultural and Food Chemistry, 1967
- Recherches sur les arǒmes 13e communication [1] Sur 1′ arǒme de café. IHelvetica Chimica Acta, 1967