Enhancing 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 · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.143559 · 被引用次数：64 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Protein Hydrolysis and Bioactive Peptides