Research of beef-meaty aroma compounds from yeast extract using carbon module labeling (CAMOLA) technique

Author:

Alim Aygul,Song HuanluORCID,Liu Ye,Zou Tingting,Zhang Yu,Zhang Songpei,Raza Ali

Funder

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Formation of pyrazines from ascorbic acid and amino acids under dry-roasting conditions;Adams;Food Chemistry,2009

2. a. Flavour‐active compounds in thermally treated yeast extracts;Alim;Journal of the Science of Food and Agriculture,2018

3. The changes of the perception of bitter constituents in thermally treated yeast extract;Alim;Journal of the Science of Food and Agriculture,2019

4. b. The behavior of umami components in thermally treated yeast extract;Alim;Food Research International,2018

5. Preparation of beef flavor by yeast extraction thermal reaction;Ceng;Journal of Zhongkai University of Agriculture and Engineering,2010

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