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Analysis of Composition and Source of the Key Aroma Compounds in Stir-Fried Pepper Tallow.

Weibo Zhang,Chong Chen,Yixuan Li,Fengyu Guo, Weiqian Liu,Siyuan Liu,Yanan Sun,Xifan Wang, Yuemin Shen,Pengjie Wang

FOOD CHEMISTRY（2024）

Cited 1|Views26
Key words
Glycosides,Key aroma compounds,Odor activity values,Source,Stir -fried pepper tallow
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