Aroma compounds identified in cooked meat: A review-Reference-Cited by-同舟云学术

Aroma compounds identified in cooked meat: A review

Published:2022-07 Issue: Volume:157 Page:111385
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Sohail Amjad,Al-Dalali Sam,Wang Jianan,Xie Jianchun,Shakoor Ashbala,Asimi Sailimuhan,Shah Haroon,Patil Prasanna

Funder

Beijing Technology and Business University

National Natural Science Foundation of China

Beijing Municipal Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science

Reference51 articles.

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2. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022

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. Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards;Bassam;Food Chemistry,2022

5. Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain;Bravo-Lamas;Meat Science,2018

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