Changes in aroma components and potential Maillard reaction products during the stir-frying of pork slices
Zhouli Wang, Rui Cai, Xiandong Yang, Zhenpeng Gao, Yahong Yuan, Tianli Yue
Topics & Concepts
Maillard reactionAromaChemistryFood scienceAcrylamideFlavorComposition (language)PyreneOrganic chemistryPolymerCopolymerPhilosophyLinguisticsMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesFermentation and Sensory Analysis