Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks
This study aimed to investigate the release of volatile compounds in mutton shashliks (named as F<sub>x</sub>L<sub>y</sub>, x-fat cubes: 0-4; y-lean cubes: 4-0) with different fat–lean ratios before and during consumption, respectively. In total, 67 volatile compounds were id...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-05-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/10/1929 |