Insights into the flavor endowment of aroma-active compounds in cloves (Syzygium aromaticum) to stewed beef
Qiang Yu, Jingfan Wang, Wei Jiang, Tianze Wang, Feng Huang, Dong Min Han, Chunhui Zhang
Topics & Concepts
AromaFlavorChemistryFood scienceSyzygiumOdorTerpeneTerpenoidEugenolBotanyOrganic chemistryBiologyBiochemistryMeat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesEssential Oils and Antimicrobial Activity