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Analysis of volatile and odor-active compounds in charcoal-grilled marinated beef using gas chromatography–mass spectrometry and gas chromatography–olfactometry

Crossref DOI link: https://doi.org/10.1007/s10068-024-01783-x

Published Online: 2025-01-05

Published Print: 2025-04

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Lee, Minjoo

Kim, Young-Suk https://orcid.org/0000-0003-1343-5647
Funding

Funding for this research was provided by:

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry (RS-2022-IP322020)
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Text and Data Mining valid from 2025-01-05

Version of Record valid from 2025-01-05
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Article History

Received: 7 August 2024

Revised: 30 October 2024

Accepted: 27 November 2024

First Online: 5 January 2025

Declarations

:

: None of the authors of this study have any financial interests or conflicts of interest with industries or other parties.

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