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Chemical property, bioactive constituent and volatile compound changes of beef tallow during an improved

Li Zhou1, Meiyu Zheng1, Tianyu Zhang1

  • 1Key Laboratory of Edible Oil Quality and Safety, State Administration for Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China; Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China.

Food Chemistry
|February 26, 2025
PubMed

Keywords:
Beef tallowBioactive constituentChemical propertiesFlavorRefiningVolatile compound

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