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Source: | Current Research in Food Science, Vol 10, Iss , Pp 100973- (2025) |
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Publisher Information: | Elsevier, 2025. |
Publication Year: | 2025 |
Subject Terms: |
Phosphatidylcholine, Defatted beef matrix, Lipid oxidation, Flavoromics, Thermal oxidation model reconstruction, Nutrition. Foods and food s
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Description: |
Thermal oxidation of phospholipids and triglycerides is a major source of beef aroma compounds. In this study, phosphatidylcholine (PC) and
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Database: | Directory of Open Access Journals |