Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork - Staff of the Department of Food Science

Department of Food Science (UCPH FOOD)

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

Lene Meinert
Annette Schäfer
Charlotte Bjergegaard
Margit D. Aaslyng
Bredie, Wender

Original language	English
Journal	Meat Science
Volume	81
Issue number	3
Pages (from-to)	419-425
Number of pages	7
ISSN	0309-1740
DOIs	https://doi.org/10.1016/j.meatsci.2008.08.018
Publication status	Published - 2009

ID: 11054957