The effect of cooking conditions on the formation of volatile heterocyclic compounds in pork
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference12 articles.
1. ; The chemistry of meat flavour. In Recent Advances in the Chemistry of Meat (ed). Royal Society of Chemistry, London, 1984. pp. 119–164.
2. Heterocyclic Constituents of Meat Aroma
3. Volatile constituents of pressure cooked pork liver
4. A comparison of the chemical composition of boiled and roasted aromas of heated beef
Cited by 102 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Unraveling the chemosensory attributes of braised beef prepared from different regions using GC-MS combined with multivariate data analysis;International Journal of Gastronomy and Food Science;2024-09
2. Flavor challenges in designing plant-based meat analogs: an overview;Handbook of Plant-Based Meat Analogs;2024
3. Overview of Protein Flavours;Flavour and Consumer Perception of Food Proteins;2023-11-29
4. Molecular Characterization of Cooking Processes: A Metabolomics Decoding of Vaporous Emissions for Food Markers and Thermal Reaction Indicators;Journal of Agricultural and Food Chemistry;2023-11-02
5. Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors;Critical Reviews in Food Science and Nutrition;2023-07-11
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3