Investigating the impact of the key processing stages on flavor components and lipid flavor formation of Tibetan dried pork slice
This study aimed to explore the aroma formation mechanism of Tibetan dried pork slice by investigating changes of their volatile compounds and lipid molecules across four key processing stages (mincing, seasoning, drying, and baking). E-nose analysis revealed significant differences in the odor prof...
I tiakina i:
| Ngā kaituhi matua: | , , , , , , , , |
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| Hōputu: | Artigo |
| Reo: | Inglês |
| I whakaputaina: |
Elsevier
2026-03-01
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| Rangatū: | Journal of Agriculture and Food Research |
| Ngā marau: | |
| Urunga tuihono: | http://www.sciencedirect.com/science/article/pii/S2666154326000669 |
| Ngā Tūtohu: |
Kāore He Tūtohu, Me noho koe te mea tuatahi ki te tūtohu i tēnei pūkete!
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