The effect of pH on the formation of volatile compounds in meat-related model systems

Anne Meynier; D.S. Mottram

Journal Articles Food Chemistry Year : 1995

The effect of pH on the formation of volatile compounds in meat-related model systems

(1) ,

1

Anne Meynier

Function : Author
PersonId : 738909
IdHAL : anne-meynier
ORCID : 0000-0002-7629-3482
IdRef : 111271118

Laboratoire d'étude des interactions des molécules alimentaires

CV

D.S. Mottram

Function : Author

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Food engineering Analytical chemistry Agricultural sciences

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hal-02712276 , version 1 (01-06-2020)

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HAL Id : hal-02712276 , version 1
PRODINRA : 123421

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Anne Meynier, D.S. Mottram. The effect of pH on the formation of volatile compounds in meat-related model systems. Food Chemistry, 1995, 52, pp.361-366. ⟨hal-02712276⟩

The effect of pH on the formation of volatile compounds in meat-related model systems

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