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Effect of Pulsed Electric Field on the Chicken Meat Quality and Taste-Related Amino Acid Stability: Flavor Simulation
Meat contains several amino acids related to taste, which have a significant impact on the overall acceptability of consumers. A number of volatile compounds have been studied in relation to meat flavor, but amino acids have not been fully explored in relation to the taste of raw or cooked meat. It...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9955897/ https://www.ncbi.nlm.nih.gov/pubmed/36832786 http://dx.doi.org/10.3390/foods12040710 |