Elucidation of potential lipid precursors and formation pathways for the warmed-over flavor (WOF) in precooked Chinese stewed beef through lipid oxidation mechanisms
Junmei Liu, Feng Huang, Dong Han, Ying Xu, Shuo Shen, Yanlu Luan, Ping Yang, Chunhui Zhang, Christophe Blecker
Topics & Concepts
Lipid oxidationChemistryFood scienceFlavorLipid metabolismOxidative phosphorylationLipid peroxidationBiochemistryOxidative stressAntioxidantMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesFermentation and Sensory Analysis