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

In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using (1)H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste‐active metabolites of...

Descripción completa

Detalles Bibliográficos
Autores principales: Yang, Yi, Wang, Ying, Pan, Daodong, Zhang, Yuyu, He, Jun, Xia, Qiang, Cao, Jinxuan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500787/
https://www.ncbi.nlm.nih.gov/pubmed/32994948
http://dx.doi.org/10.1002/fsn3.1773

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7500787/
https://www.ncbi.nlm.nih.gov/pubmed/32994948
http://dx.doi.org/10.1002/fsn3.1773

Ejemplares similares