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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

This study aimed to compare the volatile organic compound (VOC) profiles of cooked meat from different species. Four burgers were prepared and cooked from each of 100 meat samples obtained from 100 animals of five species/categories (chicken, turkey, pork, veal and beef) sourced from five supermarke...

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שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Foods
Main Authors: Ni, Qianlin, Khomenko, Iuliia, Gallo, Luigi, Biasioli, Franco, Bittante, Giovanni
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI 2020
נושאים:
גישה מקוונת:https://ncbi.nlm.nih.gov/pmc/articles/PMC7761320/
https://ncbi.nlm.nih.gov/pubmed/33266090
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9121776
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