Author:
Liu Yingying,Al-Dalali Sam,Hu Yan,Zhao Dong,Wang Jinghan,He Zhigui
Reference41 articles.
1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022
2. Deep-fried flavor: Characteristics, formation mechanisms, and influencing factors;Chang;Critical Reviews in Food Science and Nutrition,2020
3. Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: Recent advances and remaining challenges;Chen;Critical Reviews in Food Science and Nutrition,2023
4. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis);Chen;Food Chemistry,2007
5. Correlation between physicochemical properties and volatile compound profiles in tilapia muscles subjected to four different thermal processing techniques;Chen;Food Chemistry: X,2023