Correlations between fatty acids and key aroma compounds in roasted beef cuts for flavor customization

Ningbo Wang, Yingying Zhong, Haiqiang Zhu, Haiying Zhao

Frontiers in Nutrition · 2026

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Source type: Peer-reviewed study
DOI: 10.3389/fnut.2026.1732709
Catalogue ID: SNmobqxgsl-soqgcj

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