Author:
Zhao Gaiming,Zhang Jiali,Wang Sen,Yu Xiaoling,Zhang Qiuhui,Zhu Chaozhi
Funder
National Natural Science Foundation of China
Henan Agricultural University
Reference36 articles.
1. Evaluation of biochemical markers associated with the development of husk scald and the use of diffuse reflectance NIR spectroscopy to predict husk scald in pomegranate fruit;Arendse;Scientia Horticulturae,2018
2. Physicochemical properties, fatty acid profiles, and sensory characteristics of fermented beef sausage by probiotics Lactobacillus plantarum IIA-2C12 or Lactobacillus acidophilus IIA-2B4;Arief;Journal of Food Science,2016
3. Determination of hexanal—an indicator of lipid oxidation by static headspace gas chromatography (SHS-GC) in fat-rich food matrices;Azarbad;Food Analytical Methods,2015
4. Inhibition of warmed-over flavor by Maillard reaction products;Bailey,1987
5. Meat quality traits and fatty acid composition of breast muscles from ducks fed with yellow lupin;Banaszak;Animal,2020
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献