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Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning

Xiaofeng Xiang; Kai Wang; Fuwei Wang; Qinqin Yang; Jie Huang; Qi Zhou; Qiang Wang
Food Chemistry · Vol. 477 · pp. 143559 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-06-01
Publication Year2025
Volume477
Pages143559
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.143559
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1976-07-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
Publisher PageOpen Publisher Page
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