A study with sensory evaluation and GC-MS/HPLC analysis on changes of flavor compounds in mutton during storage
Mutton is a popular food with a long history of consumption and high nutritional value for the minorities such as Uyghur people in the Xinjiang Uyghur Autonomous Region, China. This study aims to investigate the changes in aroma compounds, amino acids, and nucleotides in lean, fat, and mixed samples...
| Hlavní autoři: | , |
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| Médium: | Článek |
| Jazyk: | English |
| Vydáno: |
Taylor & Francis Group
2024-12-01
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| Edice: | CyTA - Journal of Food |
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| On-line přístup: | https://www.tandfonline.com/doi/10.1080/19476337.2024.2326060 |