The Effect of Thermal Times of Circulating Non-Fried Roast Technique on the Formation of (non)volatile Compounds in Roasted Mutton by Multi-Chromatography Techniques and Heat Transfer Analysis

Huan Liu,Jingyu Li,Dequan Zhang,Nazimah Hamid,Dengyong Liu, Weiming Hua,Chao Du,Qianli Ma,Hansheng Gong

Food Research International（2023）

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关键词
Roasted mutton,Circulating non-fried roast technique,(Non)volatile compounds,Thermal conductivity,Thermal diffusivity,Water activity
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