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Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process
The traditional charcoal technique was used to determine the changes in the key aroma compounds of Tan mutton during the roasting process. The results showed that the samples at the different roasting time were distinguished using GC-MS in combination with PLS-DA. A total of 26 volatile compounds we...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Frontiers Media S.A.
2022
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9622931/ https://www.ncbi.nlm.nih.gov/pubmed/36330139 http://dx.doi.org/10.3389/fnut.2022.1003126 |