Aroma compounds identified in cooked meat: A review
Amjad Sohail, Sam Al‐Dalali, Jianan Wang, Jianchun Xie, Ashbala Shakoor, Sailimuhan Asimi, Haroon Shah, Prasanna J. Patil
Topics & Concepts
Maillard reactionChemistryAromaLipid oxidationFood scienceFlavorOdorCooked meatOrganic chemistryAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques