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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...

詳細記述

保存先:
書誌詳細
出版年:Foods
主要な著者: Ni, Qianlin, Khomenko, Iuliia, Gallo, Luigi, Biasioli, Franco, Bittante, Giovanni
フォーマット: Artigo
言語:Inglês
出版事項: MDPI 2020
主題:
オンライン・アクセス: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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