TY - JOUR AU - García Lomillo, Javier AU - González San José, Mª Luisa AU - Pino García, Raquel del AU - Ortega Heras, Miriam AU - Muñiz Rodríguez, Pilar PY - 2016 UR - http://hdl.handle.net/10259/4301 AB - The formation of pyrazines in food cooking is required to obtain satisfactory “roasted” flavor.The aim of this work was to evaluate the effect of a new red wine pomace seasoning (RWPS) on the formation of pyrazines in barbecued beef patties. Five... LA - eng PB - Hindawi Publishing Corporation KW - Food KW - Biochemistry KW - Molecular biology KW - Alimentos KW - Bioquímica KW - Biología molecular TI - Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties ER -