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Changes in flavors profiles of stewed bone-in lamb loin during cooking by DHS/GC-MS combined with electronic bionic systems

Authors :
Qianrong Wu
Mingwu Zang
Shouwei Wang
Bing Zhao
Shunliang Zhang
Su Li
Xiaoqian Pan
Meng Liu
Xiaohang Fu
Source :
Food Bioscience. 53:102767
Publication Year :
2023
Publisher :
Elsevier BV, 2023.

Subjects

Subjects :
Biochemistry
Food Science

Details

ISSN :
22124292
Volume :
53
Database :
OpenAIRE
Journal :
Food Bioscience
Accession number :
edsair.doi...........1f490a6c555579e283ec65de65319598

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