Enhancing beef tallow flavor through enzymatic hydrolysis: Unveiling key aroma precursors and volatile compounds using machine learning
Xiaofeng XiangCollege of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; Oil Resources Utilization and Innovative Engineering Technology Center, Chongqing University of Education, Chongqing 400067, ChinaKai WangCollege of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; Oil Resources Utilization and Innovative Engineering Technology Center, Chongqing University of Education, Chongqing 400067, ChinaFuwei WangCollege of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, ChinaQinqin YangCollege of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, ChinaJie HuangChongqing Sanyi Food Company Limited, Chongqing 400067, ChinaQi ZhouOil Crops Research Institute of the Chinese Academy of Agricultural Sciences, Oil Crops and Lipids Process Technology National & Local Joint Engineering Laboratory, Key Laboratory of Oil Seed Processing of Ministry of Agriculture, Wuhan, 430062, China. Electronic address: [email protected]Qiang WangCollege of Biological and Chemical Engineering, Chongqing University of Education, Chongqing 400067, China; Oil Resources Utilization and Innovative Engineering Technology Center, Chongqing University of Education, Chongqing 400067, China. Electronic address: [email protected]
2025en
ABI
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