Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat

Research output: Contribution to journalJournal articleResearchpeer-review

  • Meelis Tikk
  • Kaja Tikk
  • Mari Ann Tørngren
  • Lene Meinert
  • Margit D. Aaslyng
  • Anders Hans Karlsson
  • Henrik J. Andersen
Original languageEnglish
JournalJournal of Agricultural and Food Chemistry
Issue number20
Pages (from-to)7769-7777
Number of pages9
Publication statusPublished - 2006

    Research areas

  • Former LIFE faculty - pork, meat quality, flavor, IMP, brothy, hypoxanthine, bitterness

ID: 8066814