Your browser doesn't support javascript.
loading
Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly.
Wang, Xingwei; Wang, Xinshuo; Zhang, Xiaoming; Liu, Shaoquan; Yu, Jingyang; Cui, Heping; Xia, Shuqin; Ho, Chi-Tang.
Afiliación
  • Wang X; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; Departmen
  • Wang X; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
  • Zhang X; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
  • Liu S; Department of Food Science & Technology, National University of Singapore, Science Drive 2, Singapore 117542, Republic of Singapore.
  • Yu J; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
  • Cui H; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China.
  • Xia S; State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, China. Electroni
  • Ho CT; Department of Food Science, Rutgers University, 65 Dudley Road, New Brunswick, NJ 08901, USA. Electronic address: ctho@sebs.rutgers.edu.
Food Res Int ; 172: 113106, 2023 10.
Article en En | MEDLINE | ID: mdl-37689874
Asunto(s)
Palabras clave
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Carne Roja / Carne de Cerdo Límite: Animals Idioma: En Revista: Food Res Int Año: 2023 Tipo del documento: Article