Concepedia

Henricus G. Peer

HG

1

Publications

100

Citations

1

H-Index

1975

Active since

Henricus G. Peer is an author specializing in food chemistry, flavoromics, and food sciences.

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Publications per year

1975–1975

1

Publications

1

Components contributing to beef flavor. Volatile compounds produced by the reaction of 4-hydroxy-5-methyl-3(2H)-furanone and its thio analog with hydrogen sulfide

G. A. M. van den Ouweland, Henricus G. Peer · Journal of Agricultural and Food Chemistry · 1975 · 100 citations

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