Work

Study of the flavor dissipation mechanism of soy-sauce-marinated beef using flavor matrices

Year: 2023

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2023.137890

Authors: Jingfan Wang, Ping Yang, Junmei Liu, Weifang Yang, Yu Qiang, Wei Jia, Dong Han, Chunhui Zhang, Giorgia Purcaro, Marie-Laure Fauconnier

Institutions: University of Liège, Gembloux Agro-Bio Tech, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs, National Animal Husbandry Service

Language: English

Topic: Meat and Animal Product Quality

Subfield: Animal Science and Zoology

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: National Natural Science Foundation of China

OpenAlex ID: W4388181340

FWCI: 6.954

Cites: 39

Cited by: 40

Related to: 10