Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
- DOI
- 10.3390/molecules27196703
- Published
- 2022-10-08
- Container
- Molecules
- Publisher
- MDPI AG
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.3390/molecules27196703,
title = {Formation and Analysis of Volatile and Odor Compounds in Meat—A Review},
author = {Julian Bleicher and Elmar E. Ebner and Kathrine H. Bak},
year = {2022},
journal = {Molecules},
doi = {10.3390/molecules27196703},
url = {https://doi.org/10.3390/molecules27196703}
}RIS
TY - JOUR TI - Formation and Analysis of Volatile and Odor Compounds in Meat—A Review AU - Julian Bleicher AU - Elmar E. Ebner AU - Kathrine H. Bak PY - 2022 JO - Molecules DO - 10.3390/molecules27196703 UR - https://doi.org/10.3390/molecules27196703 ER -
APA
Bleicher, J., Ebner, E. E., & Bak, K. H. (2022). Formation and Analysis of Volatile and Odor Compounds in Meat—A Review. Molecules. https://doi.org/10.3390/molecules27196703
Source records
- crossref · retrieved 2026-09-25T05:15:53.370Z