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 journalJournal articleResearchpeer-review

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

Original languageEnglish
JournalMeat Science
Volume81
Issue number3
Pages (from-to)419-425
Number of pages7
ISSN0309-1740
DOIs
Publication statusPublished - 2009

ID: 11054957