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Peer-reviewedLicence not statedFood Science and Biotechnology

Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs

  • Fan Wu1,2,3
  • Nan Li1,2,3
  • Muhan Zhang1,2,3
  • Pengpeng Li1,2,3
  • Chong Sun1,2,3
  • Weimin Xu1,2,3
  • Daoying Wang1,2,3
  • Jiaolong Li1,2,3
  1. 1Institute of Agricultural Products Processing, Jiangsu Academy of Agricultural Science, Nanjing, 210014 People’s Republic of China
  2. 2School of Food Science and Engineering, Jiangsu University, Zhenjiang, 212013 People’s Republic of China
  3. 3Key Laboratory of Cold Chain Logistics Technology for Agroproduct, Ministry of Agriculture and Rural Affairs, Nanjing, 210014 People’s Republic of China
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Cite

BibTeXRIS
BibTeX
@article{wu2026effect,
  title = {{Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs}},
  author = {Fan Wu and Nan Li and Muhan Zhang and Pengpeng Li and Chong Sun and Weimin Xu and Daoying Wang and Jiaolong Li},
  journal = {Food Science and Biotechnology},
  year = {2026},
  month = sep,
  doi = {10.1007/s10068-026-02247-0},
  url = {https://doi.org/10.1007/s10068-026-02247-0},
}
RIS
TY  - JOUR
TI  - Effect of different reheating methods on the formation of volatile compounds in pre-cooked meatballs
AU  - Fan Wu
AU  - Nan Li
AU  - Muhan Zhang
AU  - Pengpeng Li
AU  - Chong Sun
AU  - Weimin Xu
AU  - Daoying Wang
AU  - Jiaolong Li
PY  - 2026
DA  - 2026/09/07
JO  - Food Science and Biotechnology
DO  - 10.1007/s10068-026-02247-0
UR  - https://doi.org/10.1007/s10068-026-02247-0
SN  - 1226-7708
SN  - 2092-6456
ER  -