Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi-Reference-Cited by-同舟云学术

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

Published:2022-09 Issue: Volume:159 Page:111545
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Bai Shuang,You Liqin,Ji Chen,Zhang Tonggang,Wang Yongrui,Geng Duo,Gao Shuang,Bi Yongzhao,Luo Ruiming

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

Food Science

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3. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China;Bai;LWT,2021

4. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China;Bai;LWT- Food Science and Technology,2021

5. Frying - Effect of coating on crust microstructure, color, and texture of lean meat portions;Barbut;Meat Science,2013

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