Decision letter for "Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak"

2020 ◽  
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Beef Steak ◽  
Flavour Profile ◽  
Volatile Flavour

Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak

2020 ◽  
Vol 55 (9) ◽  
pp. 3061-3072 ◽  
Author(s):  
Ruihong Feng ◽  
Yulong Bao ◽  
Dongmei Liu ◽  
Shuang Zhang ◽  
Yong Wang ◽  
...  
Keyword(s):  
Aromatic Amines ◽  
Heterocyclic Aromatic Amines ◽  
Beef Steak ◽  
Flavour Profile ◽  
Volatile Flavour
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