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Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth

Arie J. Plancken, Christiaan H. T. Tonsbeek, H. Copier
DOI: 10.1021/jf60177a030
Journal of Agricultural and Food Chemistry

Data up to Jan 2025

Published1971
Citations39
References0
Fields
ChemistryBiologyFood scienceMicrobiologyStereochemistry

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Components contributing to beef flavor. Isolation of 2-acetyl-2-thiazoline from beef broth (1971) – Journal of Agricultural and Food Chemistry | Metascience Observatory Explorer