AGRIS - International System for Agricultural Science and Technology

Formation of volatile flavor compounds, maillard reaction products and potentially hazard substance in China stir-frying beef sao zi

2022

Bai, Shuang | You, Liqin | Ji, Chen | Zhang, Tonggang | Wang, Yongrui | Geng, Duo | Gao, Shuang | Bi, Yongzhao | Luo, Ruiming


Bibliographic information
Food research international
Volume 159 Pagination 111545 ISSN 0963-9969
Publisher
Elsevier Ltd
Other Subjects
Maillard reaction products; Acrylamides; Potentially hazardous substances; Fluorescent substances; Stir-frying; Stir frying; Food research; Beef sao zi
Language
English
Type
Text; Journal Article

2024-02-27
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