Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles-Reference-Cited by-同舟云学术

Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles

Published:1999-03-26 Issue:4 Volume:47 Page:1619-1625
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Elmore J. Stephen¹,Mottram Donald S.¹,Enser Michael¹,Wood Jeffrey D.¹

Affiliation:

1. Department of Food Science and Technology, The University of Reading, Whiteknights, Reading RG6 6AP, United Kingdom, and Division of Food Animal Science, School of Veterinary Science, The University of Bristol, Langford, Bristol BS40 5DU, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980718m

Reference27 articles.

1. Incorporation of n−3 fatty acids of fish oil into tissue and serum lipids of ruminants

2. Model reactions on roast aroma formation

3. Volatile Lipid Oxidation Products of Wagyu and Domestic Breeds of Beef

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