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Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose

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Balagiannis, D. P., Howard, J., Parker, J. K. ORCID: https://orcid.org/0000-0003-4121-5481, Desforges, N. and Mottram, D. S. (2010) Kinetic modeling of the formation of volatile compounds in heated beef muscle extracts containing added ribose. In: Mottram, D. S. and Taylor, A. J. (eds.) Controlling Maillard pathways to generate flavors. ACS symposium series (1042). American Chemical Society, Washington DC, pp. 13-25. ISBN 9780841225794

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To link to this item DOI: 10.1021/bk-2010-1042.ch002


Item Type:Book or Report Section
Refereed:Yes
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
ID Code:26003
Publisher:American Chemical Society
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