Mechanism of formation of 4-hydroxy-5-methyl-3(2H)-furanone, a component of beef flavor, from Amadori products
1975 ◽
Vol 23
(5)
◽
pp. 957-960
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2019 ◽
Vol 75
(12)
◽
pp. 1341-1351
2020 ◽
Vol 06
◽
pp. 28-33
2019 ◽
pp. 105-109
1983 ◽
Vol 48
(7)
◽
pp. 1864-1866
1983 ◽
Vol 48
(11)
◽
pp. 3307-3314
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