Flavor compounds and quality parameters of chevon as influenced by sericea lespedeza hay

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 15, 2012, Pages 3934-3939

  Lee, Jung Hoon ^a   Vanguru, Manohar ^a   Moore, Danier A ^a   Kannan, Govind ^a   Terrill, Thomas H ^a   Kouakou, Brou ^a  

^a FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

condensed tannins; flavor volatiles; goats; meat quality of chevon; sericea lespedeza

Indexed keywords

CONDENSED TANNINS; FLAVOR VOLATILES; GOATS; MEAT QUALITY; SERICEA LESPEDEZA;

FLAVOR COMPOUNDS; MAMMALS;

MEATS;

FLAVORING AGENT; PROANTHOCYANIDIN;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; COOKING; GOAT; LESPEDEZA; MEAT; METABOLISM; QUALITY CONTROL;

ANIMAL FEED; ANIMALS; COOKING; FLAVORING AGENTS; GOATS; LESPEDEZA; MEAT; PROANTHOCYANIDINS; QUALITY CONTROL;

ANIMALIA; CAPRA HIRCUS; CYNODON (ANGIOSPERM); LESPEDEZA CUNEATA;

EID: 84859898586     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf2050125     Document Type: Article

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