The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cu...

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Detalles Bibliográficos
Autores principales: Li, Lei, Belloch, Carmela, Flores, Mónica
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795100/
https://www.ncbi.nlm.nih.gov/pubmed/33406782
http://dx.doi.org/10.3390/molecules26010223

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795100/
https://www.ncbi.nlm.nih.gov/pubmed/33406782
http://dx.doi.org/10.3390/molecules26010223

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