Correlation Analysis between Volatile Compounds and Quality Attributes in Pork Tenderloin in Response to Different Stir-Frying Processes
Author:
Affiliation:
1. Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
2. China Food Flavor and Nutrition Health Innovation Center, Beijing Technology and Business University, Beijing 100048, China
Abstract
Funder
the National Key R&D Program of China
the National Natural Science Foundation of China
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/23/4299/pdf
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3. Emerging technologies in food processing: Impacts on sensory characteristics and consumer perception;Magnani;Curr. Opin. Food Sci.,2022
4. Aroma compounds identified in cooked meat: A review;Sohail;Food Res. Int.,2022
5. Wang, X., Fan, C., Wang, X., Feng, T., Zhang, X., Yu, J., Cui, H., and Xia, S. (2023). Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes. Food Biosci., 52.
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