Dissecting grilled red and white meat flavor: Its characteristics, production mechanisms, influencing factors and chemical hazards
Samar M. Bassam, Clarice Noleto Dias, Mohamed A. Farag
Topics & Concepts
Maillard reactionFlavorChemistryFood scienceLipid oxidationProduction (economics)Biochemical engineeringOrganic chemistryMacroeconomicsEngineeringAntioxidantEconomicsMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSpectroscopy and Chemometric Analyses