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Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction
Citations:
1
References:
19
Abstract
F ATS and fatty acids play a significant role as an influential source of the flavor components.The aim of this study was producing of natural meat like aroma components via the interaction of cysteine with bovine fat by product in two model systems.Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were used to identify the obtained volatile compounds.Thermal treatment of cy...
Keywords
Sustainable Development Goals (SDG)
2017
Article
Open Access
2-Y Citation Average
0.712
Language
Country
Natural Meat-Like Aroma with Antioxidant Potency Based on Bovine Fat by-product via Millard Reaction
Citations:
1
References:
19
Abstract
F ATS and fatty acids play a significant role as an influential source of the flavor components.The aim of this study was producing of natural meat like aroma components via the interaction of cysteine with bovine fat by product in two model systems.Gas chromatography (GC) and gas chromatography/mass spectrometry (GC/MS) were used to identify the obtained volatile compounds.Thermal treatment of cy...
Keywords
Sustainable Development Goals (SDG)
2017
Article
Open Access
2-Y Citation Average
0.712
Language
Country