Yu Zhao

Shaanxi Normal University

Chang'an Chang'an District

199 South Road

Xi'an, OH 710062

China

  • Shaanxi Normal University

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Scholarly Papers (1)

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Identification of Muttony-Related Compounds in Cooked Mutton Tallows and Their Flavor Intensities Subjected to Phenolic Extract from Thyme (Thymus Vulgaris L.)

Number of pages: 27 Posted: 21 Nov 2022
Tianle Wu, Peng Wang, Yuyu Zhang, Ping Zhan, Yu Zhao, Honglei Tian and Wanying He
Shaanxi Normal University, Shaanxi Normal University, Beijing Technology and Business University, Shaanxi Normal University, Shaanxi Normal University, Shaanxi Normal University and Shaanxi Normal University
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Abstract:

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Muttony flavor, Cooked mutton tallow (CMT), GC-MS/O, Omission experiments, Thyme phenolic extract (TPE)