Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef
| Autor: | Ren, Yimeng a, b, 1, Zhou, Longzhu b, 1, Shi, Yujie a, b, Yu, Yanan b, Xing, Weihai b, Zhao, Qingyu b, Zhang, Junmin b, Bai, Yueyu a, Li, Jing a, b, ⁎⁎, Tang, Chaohua b, ⁎ |
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| Zdroj: | In Heliyon 30 August 2024 10(16) |
| Databáze: | ScienceDirect |
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