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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
FOOD SCIENCE . 2023, (12): 278 -288 .  DOI: 10.7506/spkx1002-6630-20220523-283

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