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Influence of processing points on the flavor of meat balls braised with brown sauce.

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第一作者： Xia,Qu

第一单位： Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.

作者： Xia,Qu ^[1] ; Haonan,Shi ^[1] ; Chao,Chen ^[2] ; Jie,Sun ^[1] ; Zixin,Deng ^[1] ; Min,Li ^[3] ; Zhenyu,Wang ^[1] ; Dequan,Zhang ^[4] ; Chunjiang,Zhang ^[5]

作者单位： Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China. ^[1] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; IFST-CAAS & Zintech Joint Digital Laboratory for Prepared Dishes Processing, Beijing 100193, China. ^[2] Delisi Group Co. Ltd, Weifang 262216, China. ^[3] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China. ^[4] Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs; Laboratory of Processing Technology Integration for Chinese-style Meat and Vegetable Dishes, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu National Agricultural Science & Technology Center, Chengdu 610213, China. Electronic address: zsctsplab@163.com. ^[5]

关键词 Correlation analysis Meat balls braised with brown sauce Prepared dishes Processing points Volatile compounds,Odor-active compounds