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

Qia Wang; Lujie Cheng; Yingmei Wu; Yingqun Wu; Qisen Xiang; Xiefei Li; Fengping An; Hongbo Song; Xin Li; Yuting Tian; Qun Huang
Food Chemistry · Vol. 489 · pp. 144983 · 2025
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Bibliographic Information

JournalFood Chemistry
PublisherElsevier
Publication Date2025-10-01
Publication Year2025
Volume489
Pages144983
Document TypeJournal Article
eISSN0308-8146
DOI10.1016/j.foodchem.2025.144983
SubjectAgricultural and Biological Sciences

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Journal Homepagehttps://www.sciencedirect.com/science/journal/03088146
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