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

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

ID: 8066814