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Variation in Volatile Flavor Compounds of Cooked Mutton Meatballs during Storage

Solid phase microextraction (SPME) and Solvent-Assisted Flavor Evaporation (SAFE) were used to analyze the flavor changes of cooked mutton meatballs during storage by gas chromatography-olfactometrymass spectrometry (GC-O-MS), sensory evaluation and Partial Least Squares Regression (PLSR). With the...

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Detalles Bibliográficos
Autores principales:	Zhang, Yu, Sun, Yuwei, Song, Huanlu
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8535560/ https://www.ncbi.nlm.nih.gov/pubmed/34681481 http://dx.doi.org/10.3390/foods10102430

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