Effect of Spices on Aroma Quality of Beef Flavoring Produced by Thermal Reaction during Storage
In order to evaluate the effect of spices on the storage quality of thermal reaction-derived flavorings, the volatiles of beef flavoring produced by thermal reaction with and without the addition of spices were analyzed by solid phase microextraction (SPME) or solvent-assisted flavor evaporation (SA...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-06-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-12-024.pdf |