articleFood ChemistryFeb 26, 2025Closed access

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

XXXiaofeng XiangKWKai WangFWFuwei WangQYQinqin YangJHJie Huang

Chongqing University of Education · Chongqing University · +2 more institutions

PubMed
Indexed incrossrefpubmed

Abstract

No abstract available for this paper.

Citation impact

62
total citations
FWCI
56.05
Percentile
100%
References
41
Citations per year

Authors

7

Topics & keywords

Topics
Keywords
  • Aroma
  • Flavor
  • Chemistry
  • Food science
  • Enzymatic hydrolysis
  • Tallow
  • Hydrolysis
  • Organic chemistry
UN Sustainable Development Goals
  • Zero hunger
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