Changes in odorants and flavor profile of heat-processed beef flavor during storage.
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DOI: 10.1111/1750-3841.16363
Abstract: Flavor quality changes of heat-processed beef flavor (HPBF) upon storage are greatly affected by storage conditions. Flavor characterization of HPBF stored for 168 days resulted in 17 key odor-active compounds having flavor dilution factors log3… read more here.
Keywords: processed beef; beef flavor; heat processed; flavor ... See more keywords