Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time
The study aimed to explore the effect of cumin on flavor and protein oxidation of roasted lamb patties at different roasting time (10, 15 and 20 min). The results showed that the addition of cumin and then the reduction of aldehydes and the increase in the content of esters and heterocyclic flavor c...
| Published in: | Food Science of Animal Products |
|---|---|
| Main Authors: | , , , , , |
| Format: | Article |
| Language: | English |
| Published: |
Tsinghua University Press
2024-03-01
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| Subjects: | |
| Online Access: | https://www.sciopen.com/article/10.26599/FSAP.2024.9240054 |