Relationship between flavor characteristics and lipid oxidation in air-dried beef at different roasting stages
Jiafei Zhu, Weifang Lin, Yangying Sun, Daodong Pan, Qiang Xia, Changyu Zhou, Jun He
Topics & Concepts
RoastingLipid oxidationFlavorFood scienceAir temperatureChemistryMaterials scienceMetallurgyPhysicsOrganic chemistryAntioxidantMeteorologyMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides