Identification and formation of some selected sulfur-containing flavor compounds in various meat model systems
Citations Over TimeTop 10% of 1990 papers
Abstract
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTIdentification and formation of some selected sulfur-containing flavor compounds in various meat model systemsMatthias Guentert, Juergen Bruening, Roland Emberger, Manfred Koepsel, Walter Kuhn, Thomas Thielmann, and Peter WerkhoffCite this: J. Agric. Food Chem. 1990, 38, 11, 2027–2041Publication Date (Print):November 1, 1990Publication History Published online1 May 2002Published inissue 1 November 1990https://doi.org/10.1021/jf00101a007RIGHTS & PERMISSIONSArticle Views694Altmetric-Citations57LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (1 MB) Get e-Alerts Get e-Alerts
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