Effect of γ-Oryzanol on the Flavor and Oxidative Stability of Refrigerated Cooked Beef

Journal of Food Science

Volumn 68, Issue 8, 2003, Pages 2423-2429

  Kim, J S ^a   Suh, M H ^b   Yang, C B ^b   Lee, H G ^b  

^a Pulmuone Co Ltd   (South Korea)

^b Hanyang University   (South Korea)

Author keywords

Hexanal; Hydroperoxide; Oxidized cholesterol derivatives (OCDs); Warmed over flavor (WOF); oryzanol

Indexed keywords

EID: 0242494127     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb07040.x     Document Type: Article

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