Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce-Reference-Cited by-同舟云学术

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Effect of high pressure treatment on metabolite profile of marinated meat in soy sauce

Published:2018-02 Issue: Volume:240 Page:662-669
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Yang Yang,Ye Yangfang,Wang Ying,Sun Yangying,Pan Daodong,Cao Jinxuan^ORCID

Funder

National Natural Science Foundation of China

Modern Agricultural Technical System Foundation

Scientific and Technological program of Ningbo University

National Key Research Program of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin;Campus;Meat Science,2008

3. Metabolomics of meat exudate: Its potential to evaluate beef meat conservation and aging;Castejón;Analytica Chimica Acta,2015

4. Molecular nutritional characteristics of vinasse pike eel (Muraenesox cinereus) during pickling;Chen;Food Chemistry,2017

5. Combined NMR and LC-DAD-MS analysis reveals comprehensive metabonomic variations for three phenotypic cultivars of Salvia miltiorrhiza Bunge;Dai;Journal of Proteome Research,2010

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