Volatile flavor changes responding to heat stress‐induced lipid oxidation in duck meat-Reference-Cited by-同舟云学术

Volatile flavor changes responding to heat stress‐induced lipid oxidation in duck meat

Published:2020-01 Issue:1 Volume:91 Page:
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

He Yuxin¹²,Zhou Mingyang¹²,Xia Chenlan¹²,Xia Qiang¹²,He Jun¹²^ORCID,Cao Jinxuan¹²^ORCID,Pan Daodong¹²³,Sun Yangying¹²

Affiliation:

1. State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐Products Ningbo University Ningbo China

2. Key Laboratory of Animal Protein Processing Technology of Zhejiang Province College of Food and Pharmaceutical Sciences Ningbo University Ningbo China

3. National R&D Center for Freshwater Fish Processing Jiangxi Normal University Nanchang China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.13461

Reference35 articles.

1. Effect of heat stress on oxidative stress, lipid peroxidation and some stress parameters in broilers

2. Quantitation of Selected Odor-Active Constituents in Dry Fermented Sausages Prepared with Different Curing Salts

3. Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition;Baghban Kanani P.;Veterinary Research Forum,2017

4. Flavor compounds of dry-cured ham

5. Effect of feed intake level on the body temperature of pigs exposed to heat stress conditions

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