Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 81 |
Issue number | 3 |
Pages (from-to) | 419-425 |
Number of pages | 7 |
ISSN | 0309-1740 |
DOIs | |
Publication status | Published - 2009 |
ID: 11054957