Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins-Reference-Cited by-同舟云学术

Effect of heating temperature and time on the formation of volatile organic compounds during reactions between linoleic acid and free amino acids or myofibrillar proteins

Published:2022-10-08 Issue:12 Volume:57 Page:7644-7652
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Zhou Tianming¹,Gao Haotian¹,Xing Baofang¹,Bassey Anthony¹,Yang Linwei²,Li Chao²,Li Chunbao¹^ORCID

Affiliation:

1. Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Key Laboratory of Meat Processing, Ministry of Agriculture and Rural Affairs, Jiangsu Provincial Collaborative Innovative Center of Meat Production, Processing and Quality Control, College of Food Science and Technology Nanjing Agricultural University Nanjing 210095 China

2. State Key Laboratory of Meat Processing and Quality Control Yurun Group Nanjing 211806 China

Funder

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

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.16107

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