Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang...
Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef
About this item
Full title
Author / Creator
Wang, Yujiao , Bu, Xinrong , Yang, Dawei , Deng, Dan , Lei, Zhaomin , Guo, Zhaobin , Ma, Xiaotong , Zhang, Li and Yu, Qunli
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
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 beef. The flavor substances’ topographic fingerprin...
Alternative Titles
Full title
Effect of Cooking Method and Doneness Degree on Volatile Compounds and Taste Substance of Pingliang Red Beef
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_723398c35dbd46329fbd1dde9eaf83e0
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_723398c35dbd46329fbd1dde9eaf83e0
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods12030446
