Mechanism of formation of 4-hydroxy-5-methyl-3(2H)-furanone, a component of beef flavor, from Amadori products
- 1 May 1975
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 23 (5) , 957-960
- https://doi.org/10.1021/jf60201a005
Abstract
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