Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed-Reference-Cited by-同舟云学术

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

Published:2020-01-09 Issue:2 Volume:8 Page:955-964
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Wang Linhan¹,Qiao Kaina¹,Duan Wen¹,Zhang Yuyu¹^ORCID,Xiao Junfei¹,Huang Yan¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University (BTBU) Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1376

Reference28 articles.

1. Human Muscle Protein Synthesis Rates after Intake of Hydrolyzed Porcine-Derived and Cows’ Milk Whey Proteins—A Randomized Controlled Trial

2. Hepatic glutamate metabolism: a tale of 2 hepatocytes

3. Effects of chitosan, aqueous extract of ginger, onion and garlic on quality and shelf life of stewed-pork during refrigerated storage

4. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

5. Effect of meat chunk size, massaging time and cooking time on quality of restructured pork blocks

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