Formation of characteristic aroma in traditional livestock and poultry meat dishes and strategies of aroma control and standardization for industrial cooking

作者：Yishun Yao, S. P. Wang, Xiaomin Wang, Heping Cui, Jingyang Yu, Khizar Hayat, Qingrong Huang, Xiaoming Zhang, Chi‐Tang Ho · 发表于：Trends in Food Science & Technology · 年份：2025 · DOI：10.1016/j.tifs.2025.105208 · 被引用次数：10 · 研究领域：Food Quality and Safety Studies、Food Industry and Aquatic Biology、Meat and Animal Product Quality