The formation of key aroma compounds in roasted mutton during the traditional charcoal process
Huan Liu, Teng Hui, Fei Fang, Shaobo Li, Zhenyu Wang, Dequan Zhang
Topics & Concepts
AromaHexanalRoastingChemistryFood scienceCharcoalElectronic noseOrganic chemistryBiologyNeurosciencePhysical chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesPhytochemicals and Antioxidant Activities