Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry
WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming
(1. School of Agriculture, Ningxia University, Yinchuan 750021, China; 2. School of Food and Wine, Ningxia University, Yinchuan 750021, China; 3. School of Primary Education, Chongqing Normal University, Chongqing 400700, China)
WANG Yongrui, WANG Songlei, CHEN Fang, BAI Shuang, LI Xiu, LUO Ruiming. Effect of Roasting Time on the Moisture Distribution and Key Volatile Flavor Compounds of Beef Tallow as Analyzed by Low Field-Nuclear Magnetic Resonance Spectroscopy and Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry[J]. FOOD SCIENCE, 2023, 44(12): 278-288.