Water distribution and key aroma compounds in the process of beef roasting

The key aroma compounds and water distribution of the beef at different roasting times (0, 3, 6, 9, 12, 15, and 18 min) were identified and analyzed. The results showed that the L(*) value increased considerably before peaking and then decreased. On average, a(*) values decreased significantly first...

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Detalles Bibliográficos
Autores principales: Wang, Yong-Rui, Luo, Rui-Ming, Wang, Song-Lei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9513519/
https://www.ncbi.nlm.nih.gov/pubmed/36176641
http://dx.doi.org/10.3389/fnut.2022.978622

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9513519/
https://www.ncbi.nlm.nih.gov/pubmed/36176641
http://dx.doi.org/10.3389/fnut.2022.978622

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