Volatile Aroma Components in Beef Flavoring

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Volatile Aroma Components in Beef Flavoring
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Extractions of the aroma components in beef flavoring were conducted by two methods, that is, adsorption desorption by using Tenax Gc absorbent and SDE.Components of the extracts were isolated and identified by GC MS, and 104 compounds were acquired,of

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WU Hao, XU Shi ying. Volatile Aroma Components in Beef Flavoring[J]. Journal of Food Science and Biotechnology,2001,20(2).

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Copy Right：Editorial Board of Journal of Food Science and Biotechnology

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