Characteristic flavor fingerprint disclosure of dzo beef in Tibet by applying SAFE-GC-O-MS and HS-GC-IMS technology

已完结 10 由 kilometer 发布于 2024/12/20 14:47:51

DOI:10.1016/j.foodres.2023.112581
作者：Junwen Wan ,?Qian Liu ,?Changzhong Ma ,?Bertrand Muhoza ,?Yaling Huang ,?Min Sun ,?Shiqing Song ,?Chi-Tang Ho
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：To understand the overall flavor of the dzo beef, fatty acids, volatile compounds and aroma profiles of dzo beef samples (raw beef (RB), broth (BT) and cooked beef (CB)) were investigated by

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