Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi
Shuang Bai, Liqin You, Ji Chen, Tonggang Zhang, Yongrui Wang, Duo Geng, Shuang Gao, Yongzhao Bi, Ruiming Luo
Topics & Concepts
Maillard reactionChemistryFood scienceFlavorAdvanced Glycation End Products researchFermentation and Sensory AnalysisEdible Oils Quality and Analysis