Using untargeted metabolomics and volatile aroma compounds to predict expert sensory descriptors and consumer liking of beef loin steaks varying in quality grade, aging time, and degree of doneness
Author:
Funder
National Cattlemen's Beef Association
Publisher
Elsevier BV
Subject
Food Science
Reference84 articles.
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Cited by 2 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. Changes in meat quality, metabolites and microorganisms of mutton during cold chain storage;Food Research International;2024-08
2. Sensory and volatile aromatic compound differences of paired lamb loins with 0 or 14 day dry aging;Small Ruminant Research;2024-04
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