Precursors of chicken flavor. I. Determination of some flavor precursors in chicken muscle

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 15, 2005, Pages 6067-6072

  Aliani, Michel ^a   Farmer, Linda J ^a  

^a AGRI FOOD AND BIOSCIENCES INSTITUTE   (United Kingdom)

Author keywords

Amino acids; Chicken; GMP; HPLC; Hypoxanthine; IMP; Inosine; Phosphorylated sugars; Reducing sugars; Thiamin

Indexed keywords

ADENOSINE PHOSPHATE; AMINO ACID; GUANOSINE PHOSPHATE; INOSINE; INOSINE PHOSPHATE; MUSCLE PROTEIN; THIAMINE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; MEAT; ODOR; REPRODUCIBILITY; SKELETAL MUSCLE; TASTE;

5'-GUANYLIC ACID; ADENOSINE MONOPHOSPHATE; AMINO ACIDS; ANIMALS; CHICKENS; INOSINE; INOSINE MONOPHOSPHATE; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; ODORS; REPRODUCIBILITY OF RESULTS; TASTE; THIAMINE;

GALLUS GALLUS;

EID: 23744459895     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050085t     Document Type: Article

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