Work

Effect of added thiamine on the key odorant compounds and aroma of cooked ham

Year: 2014

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2014.10.078

Authors: Caroline Thomas, Frédéric Mercier, Pascal Tournayre, Jean-Luc Martin, Jean-Louis Berdagué

Institutions: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, Institut National de la Recherche Agronomique, Qualité des Produits Animaux

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Association Nationale de la Recherche et de la Technologie

OpenAlex ID: W2020551050

FWCI: 2.043

Cites: 18

Cited by: 37

Related to: 10