Work

Mechanisms of volatile flavor formation in fermented meat products and prospects of artificial intelligence-based prediction

Year: 2026

Type: review

Source: Meat Science

DOI: 10.1016/j.meatsci.2026.110209

Authors: Ji Wang, Yang Liu, Cheng-Zhen Nie, Xu-Song Wang, Xu-Hui Huang, Lei Qin

Institution: Dalian Polytechnic 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

Funder: National Key Research and Development Program of China

Award: G5091560500

OpenAlex ID: W7204602640

FWCI:

Cites: 60

Cited by:

Related to: 10