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...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Elsevier
2026-03-01
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| Seri Bilgileri: | Journal of Agriculture and Food Research |
| Konular: | |
| Online Erişim: | http://www.sciencedirect.com/science/article/pii/S2666154326000669 |
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