HIGHLIGHTS
- who: Bei Wang and Yanping Cao from the University of Hohenheim, Germany have published the research work: Effects of antioxidants on physicochemical properties and odorants in heat processed beef flavor and their antioxidant activity under different storage conditions, in the Journal: (JOURNAL)
- what: The aim of this study was to provide a basis for the development of thermal process flavorings with high quality.
- how: The results showed that lipids in HPBF were continuously oxidized during storage. The results indicated that TBHQ followed by L-AP had an antioxidant effect on primary lipid oxidation . . .
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