Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef

This study used gas chromatography–ion mobility spectrometry (GC-IMS) and high-performance liquid chromatography (HPLC) methods to examine the impact of cooking methods and doneness on volatile aroma compounds and non-volatile substances (fatty acids, nucleotides, and amino acids) in Pingliang red b...

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Detalles Bibliográficos
Autores principales: Wang, Yujiao, Bu, Xinrong, Yang, Dawei, Deng, Dan, Lei, Zhaomin, Guo, Zhaobin, Ma, Xiaotong, Zhang, Li, Yu, Qunli
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914270/
https://www.ncbi.nlm.nih.gov/pubmed/36765976
http://dx.doi.org/10.3390/foods12030446

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914270/
https://www.ncbi.nlm.nih.gov/pubmed/36765976
http://dx.doi.org/10.3390/foods12030446

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