Work

Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs

Year: 2026

Type: article

Source: Food Science and Biotechnology

DOI: 10.1007/s10068-026-02247-0

Authors: Fan Wu, Nan Li, Muhan Zhang, Pengpeng Li, Chong Sun, Weimin Xu, Daoying Wang, Jiaolong Li

Institutions: Jiangsu University, Jiangsu Academy of Agricultural Sciences, Ministry of Agriculture and Rural Affairs

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

Funders: National Natural Science Foundation of China, Natural Science Research of Jiangsu Higher Education Institutions of China

Awards: G6652150203, G8883061633

OpenAlex ID: W7211877466

FWCI:

Cites: 44

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Related to: 10