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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
doi: 10.1021/bk-2010-1042.ch002
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| Item Type | Book or Report Section |
| URI | https://reading-clone.eprints-hosting.org/id/eprint/26003 |
| Identification Number/DOI | 10.1021/bk-2010-1042.ch002 |
| Refereed | Yes |
| Divisions | Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group |
| Publisher | American Chemical Society |
| Download/View statistics | View download statistics for this item |
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