机译:Comparison of 2,5-dimethyl-4-hydroxy-3(2H)-furanone, a volatile odor compound generated by the Maillard reaction, in cooked meat of various animal species and parts
Nihon Univ;
2; 5-dimethyl-4-hydroxy-3(2H)-furanone; DMHF; Maillard reaction; meat; odor; BEEF FLAVOR;