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Comprehensive Evaluation of Volatile and Nonvolatile Compounds in Oyster Cuts of Roasted Lamb at Different Processing Stages Using Traditional Nang Roasting

Nang roasting is a traditional lamb processing method in Xinjiang (China) with a history of thousands of years. This study comprehensively evaluated the volatile and nonvolatile compounds of oyster cuts of roasted lamb at different processing stages of Nang roasting using gas chromatography mass spe...

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Detalles Bibliográficos
Autores principales:	Xu, Yujun, Zhang, Dequan, Liu, Huan, Wang, Zhenyu, Hui, Teng, Sun, Jilu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8306727/ https://www.ncbi.nlm.nih.gov/pubmed/34210029 http://dx.doi.org/10.3390/foods10071508

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