Identification of common aroma contributors and the regulated metabolites of different kinds of meat

Author:

Cui Huanxian,Wang Yanke,Liu Xiaojing,Wang Yongli,Zhang Longchao,Chen Yan,Jia Yaxiong,Zhao Guiping,Wen Jie

Funder

National Natural Science Foundation of China

Chinese Academy of Agricultural Sciences

Earmarked Fund for Modern Agro-industry Technology Research System

National Key Laboratory of Animal Nutrition

Agricultural Science and Technology Innovation Program

Publisher

Elsevier BV

Subject

Food Science

Reference45 articles.

1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2021

2. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis;Al-Dalali;Journal of Food Biochemistry,2021

3. Effects of different cooking methods on volatile flavor compounds of chicken breast;Bi;Journal of Food Biochemistry,2021

4. Stable isotope-assisted evaluation of different extraction solvents for untargeted metabolomics of plants;Doppler;International Journal of Molecular Sciences,2016

5. Flight and molecular modeling study on the response of codling moth, Cydia pomonella (Lepidoptera: Tortricidae) to (E,E)-8,10-dodecadien-1-ol and its geometrical isomers;El-Sayed;Zeitschrift für Naturforschung C,2000

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