Temperature-time combined regulation of moisture migration, protein oxidation and volatile flavor compound changes in roasted beef jerky

International Journal of Gastronomy and Food Science 2026

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Authors: Jialin Liu, Wenbo Li, Zichun Jin, Lu Quan Ren, Yiming Yao, Huan Huang, Wenxiu Sun

DOI: 10.1016/j.ijgfs.2026.101428

Cited by: 1

References: 36

Fields of Study & Subjects

Meat and Animal Product Quality Food Drying and Modeling Proteins in Food Systems

References 36