Identification and selection of volatile compounds derived from lipid oxidation as indicators for quality deterioration of frozen white meat and red meat using HS-SPME-GC–MS combined with OPLS-DA
Author:
Funder
National Natural Science Foundation of China
Publisher
Elsevier BV
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3. Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation;Al-Dalali;Food Chemistry,2022
4. Effect of freezing and frozen storage on amino acid profile and fatty acid pattern in imported and local meat;Al-Sabagh;Alexandria Journal for Veterinary Sciences,2016
5. Physicochemical characteristics and flavor-related compounds of fresh and frozen-thawed thigh meats from chickens;Barido;Foods,2022
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