Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil) and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was p...

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Detalles Bibliográficos
Autores principales: Van Ba, Hoa, Ryu, Kyeong-Seon, Inho, Hwang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092949/
https://www.ncbi.nlm.nih.gov/pubmed/25049583
http://dx.doi.org/10.5713/ajas.2011.11286

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4092949/
https://www.ncbi.nlm.nih.gov/pubmed/25049583
http://dx.doi.org/10.5713/ajas.2011.11286

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