Sensory Properties and Main Differential Metabolites Influencing the Taste Quality of Dry-Cured Beef during Processing

This study adopted widely targeted high-performance liquid chromatography-tandem mass spectrometry (HPLC-MS/MS) metabolomics and multivariate data analysis methods to evaluate the correlation between changes in metabolites and their taste formation in dry-cured beef during processing. The physicoche...

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Detalles Bibliográficos
Autores principales: Fu, Huihui, Pan, Li, Wang, Jingyun, Zhao, Jixing, Guo, Xin, Chen, Jingya, Lu, Shiling, Dong, Juan, Wang, Qingling
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870990/
https://www.ncbi.nlm.nih.gov/pubmed/35206008
http://dx.doi.org/10.3390/foods11040531

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8870990/
https://www.ncbi.nlm.nih.gov/pubmed/35206008
http://dx.doi.org/10.3390/foods11040531

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