Microwave heating and conduction heating pork belly: Influence of heat transfer modes on volatile compounds and aroma attributes
Xingwei Wang, Chunli Fan, Xuejiao Wang, Tingting Feng, Xiaoming Zhang, Jingyang Yu, Heping Cui, Shuqin Xia
Topics & Concepts
AromaChemistryFood scienceOdorMicrowaveFatty acidOrganic chemistryQuantum mechanicsPhysicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFood Quality and Safety Studies