Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements - Concepedia

Concepedia

Publication | Closed Access

Characterization of key odor-active compounds in thermal reaction beef flavoring by SGC×GC-O-MS, AEDA, DHDA, OAV and quantitative measurements

47

Citations

60

References

2022

Year

Haili Wang, Ping Yang, Chen Liu, Wenqing Pan, Lin Gong

Journal of Food Composition and Analysis

Food ChemistryQuantitative MeasurementsFlavoromicsAnalytical ChemistryKey Odor-active CompoundsChemistryMeat QualitySensory ScienceHealth Sciences

References

	Year	Citations

Page 1