Table of Contents Author Guidelines Submit a Manuscript
Journal of Chemistry
Volume 2016 (2016), Article ID 1056201, 7 pages
http://dx.doi.org/10.1155/2016/1056201
Research Article

Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties

Department of Biotechnology and Food Science, Faculty of Science, University of Burgos, Plaza Misael Bañuelos, 09001 Burgos, Spain

Received 30 December 2015; Revised 15 April 2016; Accepted 13 June 2016

Academic Editor: Paula G. De Pinho

Copyright © 2016 Javier García-Lomillo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Javier García-Lomillo, Ma Luisa González-SanJosé, Raquel Del Pino-García, Miriam Ortega-Heras, and Pilar Muñiz-Rodríguez, “Effect of a New Natural Seasoning on the Formation of Pyrazines in Barbecued Beef Patties,” Journal of Chemistry, vol. 2016, Article ID 1056201, 7 pages, 2016. doi:10.1155/2016/1056201