Volatile compounds profile in aged beef using lipidic sources coatings.
2023
NASSU, R. T. | FRANCISCO, V. C. | SOUZA, J. H. R. | PFLANZER, S. B. | RENATA TIEKO NASSU, CPPSE; VANESSA C. FRANCISCO, SÃO PAULO STATE UNIVERSITY; JONATÃ H. R. SOUZA, STATE UNIVERSITY OF CAMPINAS; SÉRGIO B. PFLANZER, STATE UNIVERSITY OF CAMPINAS.
Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking.
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