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Production of Hydroxy Fatty Acids, Precursors of γ-Hexalactone, Contributes to the Characteristic Sweet Aroma of Beef by Shuji Ueda, Mana Hosoda, Kumi Kasamatsu, Masahiro Horiuchi, Rio Nakabayashi, Bubwoong Kang, Masakazu Shinohara, Hiroki Nakanishi, Takayo Ohto-Nakanishi, Minoru Yamanoue, Yasuhito Shirai
Published 2022-04-01
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