Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.

Bleicher J, Ebner EE, Bak KH

DOI: 10.3390/molecules27196703
Published: 2022 Oct 8
Container: Molecules (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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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 = {Bleicher J and Ebner EE and Bak KH},
  year = {2022},
  journal = {Molecules (Basel, Switzerland)},
  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  - Bleicher J
AU  - Ebner EE
AU  - Bak KH
PY  - 2022
JO  - Molecules (Basel, Switzerland)
DO  - 10.3390/molecules27196703
UR  - https://doi.org/10.3390/molecules27196703
ER  -

APA

J, B., EE, E., & KH, B. (2022). Formation and Analysis of Volatile and Odor Compounds in Meat-A Review.. Molecules (Basel, Switzerland). https://doi.org/10.3390/molecules27196703

Source records

pubmed · retrieved 2026-11-10T07:24:02.536Z