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Food Research International, ISSN 0963-9969, 11/2013, Volume 54, Issue 1, pp. 683 - 690
Journal Article
Food Chemistry, ISSN 0308-8146, 03/2012, Volume 131, Issue 1, pp. 280 - 285
► In this study, the pathways of key meat flavour compounds were analysed by using carbon module labelling technique. ► LC/TOF MS used to analyse the... 
GC-O-MS | [13C5] Xylose | Formation mechanism | LC-TOF-MS | Meat flavour compounds | Glutathione | Xylose | [C-13] Xylose | AROMA COMPOUNDS | NUTRITION & DIETETICS | FOOD SCIENCE & TECHNOLOGY | CYSTEINE | CHEMISTRY, APPLIED | IDENTIFICATION | Peptides | Meat
Journal Article
LWT, ISSN 0023-6438, 09/2019, Volume 112, p. 108239
Meat flavors produced from non-animal source is a promising topic targeting the market demand in special context to vegetarian community. In this research... 
Cysteine | Yeast extract | Peptides | [13C5] xylose | Beef-meaty aroma compounds | Thiamine | [12C5] xylose | xylose | XYLOSE | MAILLARD REACTION | FOOD SCIENCE & TECHNOLOGY | OLIGOPEPTIDES | [C-13] xylose | MODEL | AMINO-ACIDS | [C-12] xylose | PYRAZINES
Journal Article
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