Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development

  1. Pereira-Lima, C.I.
  2. Ordoñez, J.A.
  3. García De Fernando, G.D.
  4. Cambero, M.I.
Journal:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Year of publication: 2000

Volume: 210

Issue: 3

Pages: 165-172

Type: Article

DOI: 10.1007/PL00005506 GOOGLE SCHOLAR

Sustainable development goals

Data source: Scopus