Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time

作者：Wang Qia, Lujie Cheng, Yingmei Wu, Yingqun Wu, Qisen Xiang, Xiefei Li, Xiefei Li, Fengping An, Hongbo Song, Xin Li, Xin Li, Yuting Tian, Qun Huang · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.144983 · 被引用次数：10 · 研究领域：Meat and Animal Product Quality、Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities