Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb
Huan Liu, Jianrong Ma, Teng Pan, Raheel Suleman, Zhenyu Wang, Dequan Zhang
Topics & Concepts
RoastingOctanalNonanalUmamiChemistryAromaFood scienceCharcoalAcetaldehydePulp and paper industryHexanalTasteOrganic chemistryEngineeringEthanolPhysical chemistryMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesSensory Analysis and Statistical Methods