Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices
Jingfan Wang, Ping Yang, Junmei Liu, Weifang Yang, Qiang Yu, Wei Jia, Dong Min Han, Chunhui Zhang, Giorgia Purcaro, Marie‐Laure Fauconnier
Topics & Concepts
FlavorAromaFood scienceChemistryEugenolLipid oxidationLinaloolBrineSensory analysisEssential oilOrganic chemistryAntioxidantMeat and Animal Product QualityFermentation and Sensory AnalysisBiochemical Analysis and Sensing Techniques