Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

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Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork : the effect of monosaccharide addition on flavour generation. / Meinert, Lene; Schäfer, Annette; Bjergegaard, Charlotte; Aaslyng, Margit D.; Bredie, Wender Laurentius Petrus.

In: Meat Science, Vol. 81, No. 3, 2009, p. 419-425.

Research output: Contribution to journalJournal articleResearchpeer-review

Harvard

Meinert, L, Schäfer, A, Bjergegaard, C, Aaslyng, MD & Bredie, WLP 2009, 'Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation', Meat Science, vol. 81, no. 3, pp. 419-425. https://doi.org/10.1016/j.meatsci.2008.08.018

APA

Meinert, L., Schäfer, A., Bjergegaard, C., Aaslyng, M. D., & Bredie, W. L. P. (2009). Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation. Meat Science, 81(3), 419-425. https://doi.org/10.1016/j.meatsci.2008.08.018

Vancouver

Meinert L, Schäfer A, Bjergegaard C, Aaslyng MD, Bredie WLP. Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation. Meat Science. 2009;81(3):419-425. https://doi.org/10.1016/j.meatsci.2008.08.018

Author

Meinert, Lene ; Schäfer, Annette ; Bjergegaard, Charlotte ; Aaslyng, Margit D. ; Bredie, Wender Laurentius Petrus. / Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork : the effect of monosaccharide addition on flavour generation. In: Meat Science. 2009 ; Vol. 81, No. 3. pp. 419-425.

Bibtex

@article{9262fe7008a911de8478000ea68e967b,
title = "Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation",
author = "Lene Meinert and Annette Sch{\"a}fer and Charlotte Bjergegaard and Aaslyng, {Margit D.} and Bredie, {Wender Laurentius Petrus}",
year = "2009",
doi = "10.1016/j.meatsci.2008.08.018",
language = "English",
volume = "81",
pages = "419--425",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "3",

}

RIS

TY - JOUR

T1 - Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork

T2 - the effect of monosaccharide addition on flavour generation

AU - Meinert, Lene

AU - Schäfer, Annette

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

AU - Bredie, Wender Laurentius Petrus

PY - 2009

Y1 - 2009

U2 - 10.1016/j.meatsci.2008.08.018

DO - 10.1016/j.meatsci.2008.08.018

M3 - Journal article

C2 - 22064277

VL - 81

SP - 419

EP - 425

JO - Meat Science

JF - Meat Science

SN - 0309-1740

IS - 3

ER -

ID: 11054957