Open AccessATTEMPT TO IDENTIFY SENSORY FEATURES OF ROASTED MEAT USING VOLATILE COMPOUNDS IN MODEL REACTION BETWEEN LYSINE AND RIBOSE
Author(s) -
E. Biller
Publication year - 2013
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2013/89/100-117
Subject(s) - lysine , food science , sensory system , ribose , maillard reaction , chemistry , computer science , biochemistry , psychology , cognitive psychology , amino acid , enzyme