Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis-Reference-Cited by-同舟云学术

Exploring the formation and retention of aroma compounds in ready-to-eat roasted pork from four thermal methods: A lipidomics and heat transfer analysis

Published:2024-01 Issue: Volume:431 Page:137100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Liu Huan,Ma Qianli,Xing Jiangtao,Li Pi,Gao Peng,Hamid Nazimah,Wang Zhongshuai,Wang Ping,Gong Hansheng

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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