Desorption of nutrients and flavor compounds formation during the cooking of bone soup
Qian Meng, Jianwei Zhou, De Gao, Enbo Xu, Mingming Guo, Donghong Liu
Topics & Concepts
FlavorChemistryChromatographyMass spectrometryFood scienceKjeldahl methodNutrientNitrogenOrganic chemistryMeat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesFood Quality and Safety Studies