Generation of key aroma compounds in fat and lean portions of non-smoked bacon induced via lipid pyrolysis reaction
Han Wu, Zhifei He, Yang Li, Hongjun Li
Topics & Concepts
AromaHexanalChemistryFood scienceFlavorLipid oxidationOrganic chemistryChromatographyAntioxidantMeat and Animal Product QualitySensory Analysis and Statistical MethodsPhytochemicals and Antioxidant Activities