The Development of Aromas in Ruminant Meat

This review provides an update on our understanding of the chemical reactions (lipid oxidation, Strecker and Maillard reactions, thiamine degradation) and a discussion of the principal aroma compounds derived from those reaction or other sources in cooked meat, mainly focused on ruminant species. Th...

Descripción completa

Detalles Bibliográficos
Autores principales: Resconi, Virginia C., Escudero, Ana, Campo, María M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270652/
https://www.ncbi.nlm.nih.gov/pubmed/23749162
http://dx.doi.org/10.3390/molecules18066748

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6270652/
https://www.ncbi.nlm.nih.gov/pubmed/23749162
http://dx.doi.org/10.3390/molecules18066748

Ejemplares similares