Characterization and comparison of flavor compounds in stewed pork with different processing methods
Dong Min Han, Chunhui Zhang, Marie‐Laure Fauconnier, Wei Jia, Jingfan Wang, Feifei Hu, Dao-Wen Xie
Topics & Concepts
ChemistryMaillard reactionUmamiFlavorTasteElectronic noseChromatographyFood scienceBrowningOrganic chemistryBiologyNeuroscienceMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides