Effect of Temperature on Flavor Substances of Yak Meat during Roasting as Analyzed by Chromatography-Ion Mobility Spectrometry and Chemometrics
In order to explore the difference in flavor among yak leg meat roasted at different temperatures, sensory evaluation, gas chromatography-ion mobility spectrometry (GC-IMS), relative odor activity value (ROAV), partial least squares-discriminant analysis (PLS-DA), and principal component analysis (P...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
China Food Publishing Company
2023-11-01
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| coleção: | Shipin Kexue |
| Assuntos: | |
| Acesso em linha: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-22-041.pdf |
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