Sensory directed analysis for key odor-active compounds in by-products flavorings enhanced by enzymatic hydrolysis and Maillard reaction

作者：Xiaomo Han, Xing Gao, Mingguang Yu, Rui Xu, Huanlu Song, Wenqing Pan, Wanying Chen, Wen Xiong, Li Yang, Zijian Huang · 发表于：Journal of Food Composition and Analysis · 年份：2025 · DOI：10.1016/j.jfca.2025.107487 · 被引用次数：9 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Advanced Chemical Sensor Technologies