Effects of reheating and high-temperature sterilization on warmed-over flavor in beef: Insights into oxidation and flavor compounds

Food Chemistry 2026

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Authors: Yan Li, Tianyi Zhang, Xiangxiang Li, Zongjun Li, Aixiang Hou, Yu Xiao, Ke Li, Yuanliang Wang

DOI: 10.1016/j.foodchem.2026.148187

Cited by: 5

References: 47

Fields of Study & Subjects

Meat and Animal Product Quality Listeria monocytogenes in Food Safety Microbial Inactivation Methods

References 47