Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.110735
Abstract: Abstract The aim of this study was to investigate the flavor changes of household stir-frying China mutton sao zi, and to evaluate the feasibility of electronic nose (E-nose) and gas chromatography mass spectrometry (GC-MS) in… read more here.
Keywords: stir frying; mutton sao; volatile compounds; household stir ... See more keywords