Literature DB >> 7972147

The role of nutrients in meat flavour formation.

L J Farmer1.   

Abstract

Mesh：

Year:  1994        PMID： 7972147     DOI： 10.1079/pns19940038

Source DB:  PubMed          Journal:  Proc Nutr Soc        ISSN： 0029-6651            Impact factor:   6.297


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  3 in total

1.  Comparing the Profiles of Raw and Cooked Donkey Meat by Metabonomics and Lipidomics Assessment.

Authors:  Mengmeng Li; Wei Ren; Wenqiong Chai; Mingxia Zhu; Limin Man; Yandong Zhan; Huaxiu Qin; Mengqi Sun; Jingjing Liu; Demin Zhang; Yonghui Wang; Tianqi Wang; Xiaoyuan Shi; Changfa Wang
Journal:  Front Nutr       Date:  2022-03-25

2.  Effect of the Calpain System on Volatile Flavor Compounds in the Beef Longissimus lumborum Muscle.

Authors:  Jieun Yang; Dashmaa Dashdorj; Inho Hwang
Journal:  Korean J Food Sci Anim Resour       Date:  2018-07-31       Impact factor: 2.622

3.  Effects of Long-Chain Fatty Acyl-CoA Synthetase 1 on Diglyceride Synthesis and Arachidonic Acid Metabolism in Sheep Adipocytes.

Authors:  Yang Cao; Sutian Wang; Shunqi Liu; Yanli Wang; Haiguo Jin; Huihai Ma; Xiaotong Luo; Yang Cao; Zhengxing Lian
Journal:  Int J Mol Sci       Date:  2020-03-17       Impact factor: 5.923
  3 in total

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