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May 1, 1975Journal of Agricultural and Food Chemistry

Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide

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Authors

GOG. A. M. van den OuwelandHPHenricus G. Peer

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Ouweland et al. (1975) studied this question.

synapsesocial.com/papers/6a9bfa68bf484de2d3623df4https://doi.org/10.1021/jf60199a045
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