Volatile compounds from heated beef fat and beef fat with glycine

Shinji Ohnishi,Takayuki Shibamoto

Volatile compounds from heated beef fat and beef fat with glycine

1984

Shinji Ohnishi
Takayuki Shibamoto

Isolement et identification, par chromatographie en phase gazeuse et spectrometrie de masse, de 143 composes volatils. Mecanismes de formation des principaux composes

Keywords:

Aroma
Glycine
Gas chromatography
Chemistry
Biochemistry
Animal fat
Chromatography
Mass spectrometry

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