Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide

✍ Scribed by Van den Ouweland, Godefridus A. M.; Peer, Henricus G.

• Book ID: 126022451
• Publisher: American Chemical Society
• Year: 1975
• Tongue: English
• Weight: 448 KB
• Volume: 23
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf60199a045