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Unravelling the formation of characteristic aroma of traditional braised pork through untargeted and targeted flavoromics.
Yao Y, Huang M, Liao Q, Wang X, Yu J, Hayat K, Zhang X, Ho CT. Yao Y, et al. Food Chem. 2025 Feb 1;464(Pt 1):141629. doi: 10.1016/j.foodchem.2024.141629. Epub 2024 Oct 12. Food Chem. 2025. PMID: 39423535
Moreover, the diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endogenous ribose and amino acids in meat through Maillard reaction, and facilitated the formation of dimethyl trisulfide, dimethyl disulfide, methanethiol, and 2-furfural, …
Moreover, the diffusion of glucose and amino acids from seasonings to lean meat promoted the consumption of endogenous ribose and amino acid …
48 results