受不同烹饪方法影响的熟山羊肉中与风味发展相关的非挥发性物质和挥发性物质的表征

IF 4.2 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Sylvia Indriani, Nattanan Srisakultiew, Papungkorn Sangsawad, P. Paengkoum, Jaksuma Pongsetkul
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Characterization of the non-volatiles and volatiles in correlation with flavor development of cooked goat meat as affected by different cooking methods
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来源期刊
Food Science of Animal Resources
Food Science of Animal Resources Agricultural and Biological Sciences-Animal Science and Zoology
CiteScore
6.70
自引率
6.70%
发文量
75
期刊介绍: Food Science of Animal Resources (Food Sci. Anim. Resour.) is an international, peer-reviewed journal publishing original research and review articles on scientific and technological aspects of chemistry, biotechnology, processing, engineering, and microbiology of meat, egg, dairy, and edible insect/worm products.
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