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Comparison of Odorants in Beef and Chicken Broth—Focus on Thiazoles and Thiazolines
The shift in consumer landscape towards vegan, vegetarian and flexitarian diets has created an unprecedented challenge in creating meat aroma from plant-based alternatives. The search for potential vegan solutions has thus led to a renewed interest in authentic meat flavour profiles. To gain a bette...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9570687/ https://www.ncbi.nlm.nih.gov/pubmed/36235248 http://dx.doi.org/10.3390/molecules27196712 |