Work

Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment

Year: 2024

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2024.140736

Authors: Li Zhou, Tianyu Zhang, Meiyu Zheng, Shu Wang, Bin Li, Zhigang Hu, Qiangsheng Nie, Dongping He, Chuanrong Hu, Jingcheng Zheng, Fenfen Lei, Qinfeng Zhang

Institution: Wuhan Polytechnic University

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: green

Funders: China Association for Science and Technology, Wuhan Polytechnic University

Awards: G1238286914, G2777846443

OpenAlex ID: W4401334331

FWCI: 2.7

Cites: 52

Cited by: 16

Related to: 10