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
1975 ◽
Vol 23
(3)
◽
pp. 501-505
◽
1982 ◽
Vol 47
(6)
◽
pp. 2068-2069
◽
2011 ◽
Vol 703
(2)
◽
pp. 204-211
◽
1974 ◽
Vol 110
(1)
◽
pp. 130b-130
◽
2015 ◽
2020 ◽
Vol 56
◽
pp. 24