Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions

G. Y. Kwon, J. H. Hong, Y. S. Kim, S. M. Lee, K. O. Kim

Research output: Contribution to journal › Article › peer-review

7 Scopus citations

Fingerprint

Dive into the research topics of 'Sensory Characteristics and Consumer Acceptability of Beef Stock Containing Glutathione Maillard Reaction Products Prepared at Various Conditions'. Together they form a unique fingerprint.

Food Science