Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks

This study aimed to investigate the release of volatile compounds in mutton shashliks (named as F(x)L(y), x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat–lean ratios before and during consumption, respectively. In total, 67 volatile compounds were identified in shashliks using gas chromatogr...

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Detalles Bibliográficos
Autores principales: Zhang, Mingcheng, Li, Mingyang, Bai, Fangfang, Yao, Wensheng, You, Litang, Liu, Dengyong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216914/
https://www.ncbi.nlm.nih.gov/pubmed/37238747
http://dx.doi.org/10.3390/foods12101929

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10216914/
https://www.ncbi.nlm.nih.gov/pubmed/37238747
http://dx.doi.org/10.3390/foods12101929

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