The application of 1 H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef-Reference-Cited by-同舟云学术

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The application of 1 H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

Published:2020-07-21 Issue:9 Volume:8 Page:4868-4876
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Yang Yi¹²,Wang Ying¹²,Pan Daodong¹²,Zhang Yuyu³^ORCID,He Jun¹²,Xia Qiang¹²,Cao Jinxuan¹²^ORCID

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 Food Processing Technology of Zhejiang Province Ningbo University Ningbo China

3. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing China

Funder

Natural Science Foundation of Zhejiang Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1773

Reference44 articles.

1. Meat flavour in pork and beef – From animal to meal

2. Metabolite Profile Differences between Beef Longissimus and Psoas Muscles during Display

3. Identification and sensory evaluation of flavour enhancers in Japanese traditional dried herring (Clupea pallasii) fillet

4. Changes in free nucleotides, nucleosides and bases during thermal processing of goat and sheep meats. Part I. Effect of temperature

5. Effect of Drying on Creatine/Creatinine Ratios and Subsequent Taste of Herring (Clupea pallasii) Fillet

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