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Duan W, Wang L, Zhang Y, Huang Y, Xiao J, Pu D. Optimization of the cooking methods of stir‐fried beef by instrumental analysis. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14425] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Wen Duan
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Linhan Wang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Yuyu Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Yan Huang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Junfei Xiao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
| | - Dandan Pu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China
- Beijing Key Laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China
- Beijing Laboratory for Food Quality and Safety Beijing Technology and Business University Beijing China
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