Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly
Xingwei Wang, Xinshuo Wang, Xiaoming Zhang, Shao‐Quan Liu, Jingyang Yu, Heping Cui, Shuqin Xia, Chi‐Tang Ho
Topics & Concepts
Degree of unsaturationAromaChemistryLipid oxidationFlavorFood scienceTasteUmamiPolyunsaturated fatty acidFatty acidBiochemistryOrganic chemistryAntioxidantMeat and Animal Product QualityFood Quality and Safety StudiesBiochemical Analysis and Sensing Techniques