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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Yujiao Wang, Xinrong Bu, Dawei Yang, Dan Deng, Zhaomin Lei, Zhaobin Guo, Xiaotong Ma, Li Zhang, Qunli Yu
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2023-01-01
Sarja:	Foods
Aiheet:	cooking method doneness degree Pingliang beef volatile umami
Linkit:	https://www.mdpi.com/2304-8158/12/3/446
Tagit:	Lisää tagi Ei tageja, Lisää ensimmäinen tagi!