Qualitative and quantitative assessment of key aroma compounds, advanced glycation end products and heterocyclic amines in different varieties of commercially roasted meat products
Haonan Shi, Rong‐Mei Gao, Huan Liu, Zhenyu Wang, Chunjiang Zhang, Dequan Zhang
Topics & Concepts
AromaChemistryFood scienceGlycationMaillard reactionLysineOdorOrganic chemistryBiochemistryAmino acidReceptorAdvanced Glycation End Products researchMeat and Animal Product QualityPhytochemicals and Antioxidant Activities