Volatile sulfur compounds in cooked meat flavor: formation, odor effects, and modulation strategies

Journal of Food Measurement & Characterization 2026

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Authors: Zeyu Zhang, Chunjiang Zhang, Zhenyu Wang, Dequan Zhang

DOI: 10.1007/s11694-026-04148-6

Cited by: 2

References: 123

Fields of Study & Subjects

Meat and Animal Product Quality Fermentation and Sensory Analysis Odor and Emission Control Technologies

References 123