Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

Lene Meinert; Annette Schäfer; Charlotte Bjergegaard; Margit D. Aaslyng; Wender L.P. Bredie

doi:10.1016/j.meatsci.2008.08.018

Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation

Lene Meinert, Annette Schäfer, Charlotte Bjergegaard, Margit D. Aaslyng, Wender L.P. Bredie

45 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Meat Science
Vol/bind	81
Udgave nummer	3
Sider (fra-til)	419-425
Antal sider	7
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2008.08.018
Status	Udgivet - 2009
Udgivet eksternt	Ja

Adgang til dokumentet

10.1016/j.meatsci.2008.08.018

Citationsformater

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title = "Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork: the effect of monosaccharide addition on flavour generation",

author = "Lene Meinert and Annette Sch{\"a}fer and Charlotte Bjergegaard and Aaslyng, {Margit D.} and Bredie, {Wender L.P.}",

year = "2009",

doi = "10.1016/j.meatsci.2008.08.018",

language = "English",

volume = "81",

pages = "419--425",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier",

number = "3",

}

TY - JOUR

T1 - Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork

T2 - the effect of monosaccharide addition on flavour generation

AU - Meinert, Lene

AU - Schäfer, Annette

AU - Bjergegaard, Charlotte

AU - Aaslyng, Margit D.

AU - Bredie, Wender L.P.

PY - 2009

Y1 - 2009

U2 - 10.1016/j.meatsci.2008.08.018

DO - 10.1016/j.meatsci.2008.08.018

M3 - Journal article

C2 - 22064277

SN - 0309-1740

VL - 81

SP - 419

EP - 425

JO - Meat Science

JF - Meat Science

IS - 3

ER -