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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

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