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Yu Qiang

affiliation not provided to SSRN

  • affiliation not provided to SSRN

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Insights into the Flavor Endowment of Aroma-Active Compounds in Cloves (Syzygium Aromaticum) to Stewed Beef

Number of pages: 29 Posted: 15 Mar 2024
Yu Qiang, Jingfan Wang, Wei Jiang, Tianze Wang, Feng Huang, Dong Han and Chunhui Zhang
affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, Chinese Academy of Agricultural Sciences (CAAS), affiliation not provided to SSRN, affiliation not provided to SSRN and National Taiwan University - Institute of Food Science and Technology
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Abstract:

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Clove, stewed beef, aroma-active compounds, endowment rate value, Sensory evaluation