Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature-Reference-Cited by-同舟云学术

Metabolite Profile Differences Among Different Storage Time in Beef Preserved at Low Temperature

Published:2019-10-16 Issue:11 Volume:84 Page:3163-3171
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Yang Bin¹^ORCID,Liu Xue‐Jun¹

Affiliation:

1. Jilin Agricultural Univ. 2888 Xincheng Street, Jingyue District Changchun City Jilin Province 130000 China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14827

Reference44 articles.

1. Formation of allysine in β-lactoglobulin and myofibrillar proteins by glyoxal and methylglyoxal: Impact on water-holding capacity and in vitro digestibility

2. Mechanisms of the antilipolytic response of human adipocytes to tyramine, a trace amine present in food

3. High intake of dietary tyramine does not deteriorate glucose handling and does not cause adverse cardiovascular effects in mice

4. Colour and oxidative stability of mince produced from fresh and frozen/thawed fallow deer (Dama dama) meat

5. Storage stability of dry‐aged beef: The effects of the packaging method and storage temperature;Choe J.;Korean Journal of Agricultural Science,2018

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