| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541082 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠In this study, the pathways of key meat flavour compounds were analysed by using carbon module labelling technique. ⺠LC/TOF MS used to analyse the non-volatiles may be a new attempt in the study of Maillard reaction. ⺠This study was helpful for investigating the role of peptides as precursors in the generation of meat flavour compounds.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Ran Wang, Chao Yang, Huanlu Song,