The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis
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Published:2023-12
Issue:
Volume:174
Page:113567
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ISSN:0963-9969
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Container-title:Food Research International
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language:en
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Short-container-title:Food Research International
Author:
Liu HuanORCID,
Li Jingyu,
Zhang Dequan,
Hamid Nazimah,
Liu Dengyong,
Hua Weiming,
Du Chao,
Ma Qianli,
Gong HanshengORCID