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Kai Wang

Chongqing University of Education

Chongqing 400067

China

  • Chongqing University of Education

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Effects of Enzymatic Hydrolysis on Sensory and Character Aroma Compounds of Beef Tallow

Number of pages: 35 Posted: 02 May 2024
xiaofeng xiang, Kai Wang, Shuming Zhang, Jie Huang, Yao Gou, Qi Zhou and qiang wang
Chongqing University of Education, Chongqing University of Education, Chongqing University of Education, affiliation not provided to SSRN, Chongqing University of Education, Chinese Academy of Agricultural Sciences (CAAS) and Chongqing University of Education
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Abstract:

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Enzymatic Hydrolysis, Fat flavor, GC-IMS, Beef tallow, Oxidation