Changes in volatile flavor of yak meat during oxidation based on multi-omics

Food Chemistry - Tập 371 - Trang 131103 - 2022
Qun Huang1,2,3, Kai Dong1,2, Qia Wang2, Xiang Huang2, Guoze Wang1, Fengping An2, Zhang Luo4, Peng Luo1
1School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 550000, China
2Engineering Research Centre of Fujian-Taiwan Special Marine Food Processing and Nutrition of Ministry of Education, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China
3Meat Processing Key Laboratory of Sichuan Province, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan 610106, China
4College of Food Science, Tibet Agriculture and Animal Husbandry University, Linzhi, Tibet Autonomous Region 860000, China

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