Exploring the impact of irradiation on the sensory quality of pork based on a metabolomics approach
The effects of irradiation on pork quality characteristics were investigated by combining sensory experiments, pork color, TBARS, volatile components, and differential metabolites. Pork irradiated at a dose of 1 kGy received the highest sensory scores, whereas pork irradiated at doses of 3 and 5 kGy...
Tallennettuna:
| Päätekijät: | , , , , , , , |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
Elsevier
2024-06-01
|
| Sarja: | Food Chemistry: X |
| Aiheet: | |
| Linkit: | http://www.sciencedirect.com/science/article/pii/S259015752400347X |
| Tagit: |
Ei tageja, Lisää ensimmäinen tagi!
|