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Shunyi Yang

Zhejiang Academy of Agricultural Sciences

China

  • Zhejiang Academy of Agricultural Sciences

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Scholarly Papers (1)

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Formation and contribution of flavor precursors in beef tallow/palm oil blend: Synergistic effects of enzymatic hydrolysis, mild thermal oxidation, and controlled Maillard reaction

Number of pages: 40 Posted: 02 May 2026
Haiyan Wang, Zhang Cen, Shunyi Yang, Chen Di, Lu Wenjing, Yuhao Zhang, Yuhao Zhang, Jie Li and Xiao Chaogeng
Zhejiang Agriculture and Forestry University, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Zhejiang Academy of Agricultural Sciences, Southwest University, Southwest University, affiliation not provided to SSRN and Zhejiang Academy of Agricultural Sciences
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Beef tallow, Palm oil, Enzymatic hydrolysis-mild thermal oxidation, Maillard reaction, Key volatile compounds