文献
J-GLOBAL ID:202202268034758359
整理番号:22A0436227
結婚生牛肉の脂質酸化,蛋白質酸化,及びフレーバープロファイルに及ぼす冷凍貯蔵の影響【JST・京大機械翻訳】
Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat
著者 (7件):
Al-Dalali Sam
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Al-Dalali Sam
(China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China)
,
Al-Dalali Sam
(Department of Food Science and Technology, Faculty of Agriculture and Food Science, Ibb University, Ibb 70270, Yemen)
,
Li Cong
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Li Cong
(China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China)
,
Xu Baocai
(School of Food and Biological Engineering, Hefei University of Technology, Hefei 230601, China)
,
Xu Baocai
(China Light Industry Key Laboratory of Meat Microbial Control and Utilization, Hefei University of Technology, Hefei 230009, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
376
ページ:
Null
発行年:
2022年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)