Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression - Concepedia

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Contribution of oxidized tallow to aroma characteristics of beeflike process flavour assessed by gas chromatography–mass spectrometry and partial least squares regression

39

Citations

31

References

2012

Year

Shiqing Song, Xiaoming Zhang, Zuobing Xiao, Yunwei Niu, Khizar Hayat, Karangwa Eric

Journal of Chromatography A

Food ChemistryGas Chromatography–mass SpectrometryHealth SciencesFlavoromicsFood AnalysisOxidized TallowAnalytical ChemistryMeat QualityFood QualityChromatographyBeeflike Process Flavour

References

	Year	Citations

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