Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

This study aims to investigate the flavor changes of industrial stir‐frying mutton sao zi, a mutton product popular in the northwest of China, at different stir‐frying stages. Electronic nose (E‐nose) was used to recognize mutton sao zi odors at different processing time points, and the individual v...

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Detalles Bibliográficos
Autores principales: Bai, Shuang, Wang, Yongrui, Luo, Ruiming, Ding, Dan, Bai, He, Shen, Fei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802549/
https://www.ncbi.nlm.nih.gov/pubmed/33473311
http://dx.doi.org/10.1002/fsn3.2019

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7802549/
https://www.ncbi.nlm.nih.gov/pubmed/33473311
http://dx.doi.org/10.1002/fsn3.2019

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