Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid-Reference-Cited by-同舟云学术

Fatty Acid Content, Flavor Compounds, and Sensory Quality of Pork Loin as Affected by Dietary Supplementation with l ‐arginine and Glutamic Acid

Published:2019-11-24 Issue:12 Volume:84 Page:3445-3453
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Guo Qian¹²,Kong Xiangfeng³,Hu Chengjun³,Zhou Bing²,Wang Chengtao¹,Shen Qingwu W.¹²^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human HealthBeijing Technology & Business Univ. (BTBU) Beijing 100048 China

2. College of Food Science and TechnologyHunan Agricultural Univ. Changsha Hunan 410128 China

3. Hunan Provincial Key Laboratory of Animal Nutritional Physiology and Metabolic Process, Key Laboratory of Agro‐ecological Processes in Subtropical Region, Inst. of Subtropical AgricultureChinese Academy of Sciences Changsha Hunan 410125 China

Funder

National Basic Research Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14959

Reference42 articles.

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4. Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

5. Influence of probiotics‐friendly pig production on meat quality and physicochemical characteristics;Chang S. Y.;Korean Journal for Food Science of Animal Resources,2018

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