Roldan, Mar <br/><br/>
Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.  [electronic resource] 

 -  Food chemistry  Feb 2015 
 - 487-95 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2014.07.100  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Color<br/>Cooking--methods<br/>Cysteine--chemistry<br/>Flavoring Agents--chemistry<br/>Furaldehyde--analogs & derivatives<br/>Glucose--chemistry<br/>Glycation End Products, Advanced--analysis<br/>Hot Temperature<br/>Meat--analysis<br/>Ribose--chemistry<br/>Sheep<br/>Taste<br/>Time Factors<br/>Water--analysis