The development of aromas in ruminant meat

Molecules

Volumn 18, Issue 6, 2013, Pages 6748-6781

  Resconi, Virginia C ^a   Escudero, Ana ^b   Campo, María M ^a  

^a UNIVERSIDAD DE ZARAGOZA   (Spain)

^b UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Lipid oxidation; Maillard reaction; Ruminant meat flavour; Strecker reaction; Thiamine degradation

Indexed keywords

THIAMINE; VOLATILE ORGANIC COMPOUND;

ANALYSIS; ANIMAL; BOVIDS; CHEMISTRY; COOKING; HEAT; LIPID METABOLISM; MEAT; OXIDATION REDUCTION REACTION; REVIEW;

ANIMALS; COOKING; HOT TEMPERATURE; LIPID METABOLISM; MEAT; MEAT PRODUCTS; OXIDATION-REDUCTION; RUMINANTS; THIAMINE; VOLATILE ORGANIC COMPOUNDS;

EID: 84879670024     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules18066748     Document Type: Review

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