Proteolysis and lipolysis in flavour development of dry-cured meat products
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference73 articles.
1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
2. Food Flavors: Generation, Analysis and Process Influence;Aristoy,1995
3. Flavor compounds of dry-cured ham
4. Lipases;Belfrage,1984
Cited by 178 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
1. Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review;Critical Reviews in Food Science and Nutrition;2023-12-09
2. The Investigation of the Use Red Beet Powder (Beta Vulgaris) As A Natural Colorant on Color and Antioxidant Properties of Heat Treated Sucuk;Black Sea Journal of Agriculture;2023-05-01
3. Evaluating dried salted cod amino acid signature for nutritional quality assessment and discriminant analysis;Frontiers in Nutrition;2023-04-14
4. Influence of Aging Temperature and Duration on Spoilage Organism Growth, Proteolytic Activity, and Related Chemical Changes in Vacuum-Packaged Beef Longissimus;Meat and Muscle Biology;2022-07-13
5. Advanced Lipidomics in the Modern Meat Industry: Quality Traceability, Processing Requirement, and Health Concerns;Frontiers in Nutrition;2022-05-27
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3