Exploring the effect of cumin seeds (cuminum cyminum L.) on flavor and lipid oxidation of roasted mutton patties

已完结 10 由通发布于 2026/5/6 19:51:31

DOI:10.1016/j.meatsci.2025.110000
作者：Yumin Niu , Chaoxia Fan , Jun Qi , Huan Liu , Jun-Hua Shao , Yuan Wang , Runmi Tao , Guoqing Ye , Hui Yang , Dengyong Liu
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Cumin seeds can inhibit undesirable flavors of roasted meat, but the specific mechanism remains to be elucidated. This study examined the effects of adding 1 g/100 g of cumin seeds to mutton

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