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期刊名称

food chemistry(1)

关键词

aroma precursor(1)
beef tallow(1)
enzymatic hydrolysis(1)
fatty acids(1)
smelting process(1)

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作者

Xiaofeng Xiang AND Kai Wang AND Fuwei Wang AND Qinqin Yang AND Jie Huang AND Qi Zhou AND Qiang Wang(0)

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chongqing sanyi food company limited, chongqing 400067, china(1)
college of biological and chemical engineering, chongqing university of education, chongqing 400067, china(1)
oil crops research institute of the chinese academy of agricultural sciences, oil crops and lipids process technology national & local joint engineering laboratory, key laboratory of oil seed processing of ministry of agriculture, wuhan, 430(1)
oil resources utilization and innovative engineering technology center, chongqing university of education, chongqing 400067, china(1)

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2025(1)

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资源类型: 外文期刊

作者:Xiaofeng Xiang(精确检索)

作者:Kai Wang(精确检索)

作者:Fuwei Wang(精确检索)

作者:Qinqin Yang(精确检索)

作者:Jie Huang(精确检索)

作者:Qi Zhou(精确检索)

作者:Qiang Wang(精确检索)

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1Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

作者： Xiaofeng Xiang; Kai Wang; Fuwei Wang; Qinqin Yang; Jie Huang; Qi Zhou; Qiang Wang; SCIE（2025版） EI（2025版）

机构： College of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; Oil Resources Utilization and Innovative Engineering Technology Center, Chongqing University of Education, Chongqing 400067, China; Chongqing Sanyi Food Company Limited, Chongqing 400067, China; Oil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Wuhan, 430;

来源：Food Chemistry

关键词： Aroma precursor Beef tallow Enzymatic hydrolysis Fatty acids Smelting process