Work

Warmed‐Over Flavor in High‐Protein Ready‐to‐Eat Foods: Divergent Mechanisms and Tailored Mitigation Strategies

Year: 2026

Type: article

Source: Comprehensive Reviews in Food Science and Food Safety

DOI: 10.1111/1541-4337.70529

Authors: Yiling Tian, Tong Li, Yunyue Shan, Shanbai Xiong, Ru Liu, Yueqi An

Institutions: Huazhong Agricultural University, Hubei University

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: closed

Funders: National Natural Science Foundation of China, Foundation for Innovative Research Groups of the National Natural Science Foundation of China

Award: G3264362623

OpenAlex ID: W7165174607

FWCI:

Cites: 87

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