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Ribose-induced Maillard Reaction as an Analytical Method for Detection of Adulteration and Differentiation of Chilled and Frozen-thawed Minced Veal
Quality control of meat products is one of the main concerns of consumers, governmental control authorities, and retailers. The purpose of this study was to employ ribose-induced Maillard reaction in detection of meat adulteration and differentiation of fresh-chilled from frozen-thawed minced veal....
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7207089/ https://www.ncbi.nlm.nih.gov/pubmed/32426715 http://dx.doi.org/10.5851/kosfa.2020.e13 |