Effects of reheat treatment on warmed-over flavor and lipid oxidation in bowl-steamed Tan lamb
Qingqing Cao, Jiaxin Chen, Qian Zhang, Xiaoxue Li, Yuqin Feng, Jiajun Guo, Mei Guo, Guishan Liu, Jing Cai, Yunlong Zhao
Topics & Concepts
FlavorLipid oxidationFood scienceChemistrySteamed breadOrganic chemistryAntioxidantMeat and Animal Product QualityFood Quality and Safety StudiesProtein Hydrolysis and Bioactive Peptides