reviewFood Research InternationalMay 19, 2022Closed access

Aroma compounds identified in cooked meat: A review

ASAmjad SohailSASam Al‐DalaliJWJianan WangJXJianchun XieASAshbala Shakoor

Beijing Technology and Business University · Hefei University of Technology

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

371
total citations
FWCI
43.03
Percentile
100%
References
49
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Authors

8

Topics & keywords

Topics
Keywords
  • Maillard reaction
  • Chemistry
  • Aroma
  • Lipid oxidation
  • Food science
  • Flavor
  • Odor
  • Cooked meat
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