Effect of water content chemical composition and antioxidant activity from volatile generated from beef fat in maillard reaction

Egyptian Journal of Chemistry

Volumn 53, Issue 3, 2010, Pages 367-383

  El Ghorab, A H ^a   El Massry, K F ^a   Shedied, S A ^a   Shaheen, M S ^a   Osman, F ^a   El Hadaad, A F ^a  

^a AL AZHAR UNIVERSITY   (Egypt)

Author keywords

Beal fat; Like aroma antioxidant activity; Maillard reaction; Meat; Water content

Indexed keywords

EID: 84875893914     PISSN: 04492285     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (40)

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