Exploring the Lipids Involved in the Formation of Characteristic Lactones in Japanese Black Cattle di Shuji Ueda, Ryo Sasaki, Rio Nakabayashi, Minoru Yamanoue, Yasuhito Sirai, Eiji Iwamoto

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Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef di Shuji Ueda, Mana Hosoda, Kumi Kasamatsu, Masahiro Horiuchi, Rio Nakabayashi, Bubwoong Kang, Masakazu Shinohara, Hiroki Nakanishi, Takayo Ohto-Nakanishi, Minoru Yamanoue, Yasuhito Shirai

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Application of Mass Spectrometry for Determining the Geographic Production Area of Wagyu Beef di Shuji Ueda, Yasuharu Takashima, Yunosuke Gotou, Ryo Sasaki, Rio Nakabayashi, Takeshi Suzuki, Shinji Sasazaki, Ituko Fukuda, Biniam Kebede, Yuki Kadowaki, Maiko Tamura, Hiroki Nakanishi, Yasuhito Shirai

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