Flavor formation based on lipid in meat and meat products: A review

Yinghua Fu; Shenyi Cao; Li Yang; Zhenglei Li

doi:10.1111/jfbc.14439

journal article Oct 01, 2022

Flavor formation based on lipid in meat and meat products: A review

Yinghua Fu

Shenyi Cao Li Yang

Zhenglei Li

Journal of Food Biochemistry Vol. 46 No. 12 · Wiley

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References

Details

Published: Oct 01, 2022
Vol/Issue: 46(12)
License: View

Authors

Y

Yinghua Fu

Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology Xinjiang University Urumqi China

S

Shenyi Cao

Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology Xinjiang University Urumqi China

L

Li Yang

Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology Xinjiang University Urumqi China

Z

Zhenglei Li

Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology Xinjiang University Urumqi China

Cite This Article

Yinghua Fu, Shenyi Cao, Li Yang, et al. (2022). Flavor formation based on lipid in meat and meat products: A review. Journal of Food Biochemistry, 46(12). https://doi.org/10.1111/jfbc.14439

Flavor formation based on lipid in meat and meat products: A review

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