Formation of the beef flavour precursors and their correlation with chemical parameters during the controlled thermal oxidation of tallow
Shiqing Song(State Key Laboratory of Food Science and Technology), Xiaoming Zhang(Jiangnan University), Khizar Hayat(Quaid-i-Azam University), Ping Liu(Jiangnan University), Chengsheng Jia(State Key Laboratory of Food Science and Technology), Shuqin Xia(Jiangnan University), Zuobing Xiao(Shanghai Institute of Technology), Huaixiang Tian(Shanghai Institute of Technology), Yunwei Niu(Shanghai Institute of Technology)
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