Components contributing to beef flavor. Isolation of 4-hydroxy-5-methyl-3(2H)-furanone and its 2,5-dimethyl homolog from beef broth
- 1 November 1968
- journal article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 16 (6) , 1016-1021
- https://doi.org/10.1021/jf60160a008
Abstract
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