Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

Author:

Wu Qianrong,Zang MingwuORCID,Wang Shouwei,Zhao Bing,Zhang Shunliang,Li Su,Pan Xiaoqian,Liu Meng,Fu Xiaohang

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference61 articles.

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4. An overview of the nutritional value of beef and lamb meat from South America;Cabrera;Meat Science,2014

5. Beef broth flavour: Relation of components with the flavour developed at different cooking temperatures;Cambero;Journal of the Science of Food and Agriculture,2000

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