Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
Xiaofeng Xiang, Kai Wang, Fuwei Wang, Qinqin Yang, Jie Huang, Qi Zhou, Qiang Wang
Topics & Concepts
AromaFlavorChemistryFood scienceEnzymatic hydrolysisTallowHydrolysisOrganic chemistryMeat and Animal Product QualityFermentation and Sensory AnalysisProtein Hydrolysis and Bioactive Peptides