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
Sam Al‐Dalali, Cong Li, Baocai Xu
Topics & Concepts
HexanalChemistryFood scienceLipid oxidationFlavorPolyunsaturated fatty acidSolid-phase microextractionThiobarbituric acidGas chromatographyChromatographyFatty acidGas chromatography–mass spectrometryMass spectrometryLipid peroxidationBiochemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques