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An evaluation of biochemical, structural and volatile changes of dry-cured pork using a combined ion mobility spectrometry, hyperspectral and confocal imaging approach.
Tian, Xiao-Yu; Aheto, Joshua H; Huang, Xingyi; Zheng, Kaiyi; Dai, Chunxia; Wang, Chengquan; Bai, Jun-Wen.
Afiliação
  • Tian XY; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China.
  • Aheto JH; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China.
  • Huang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China.
  • Zheng K; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China.
  • Dai C; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China.
  • Wang C; School of Electrical and Information Engineering, Jiangsu University, Zhenjiang, PR China.
  • Bai JW; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, PR China.
J Sci Food Agric ; 101(14): 5972-5983, 2021 Nov.
Article em En | MEDLINE | ID: mdl-33856705
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Espectrometria de Mobilidade Iônica / Carne de Porco / Imageamento Hiperespectral / Cromatografia Gasosa-Espectrometria de Massas / Produtos da Carne Tipo de estudo: Evaluation_studies / Prognostic_studies Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Espectrometria de Mobilidade Iônica / Carne de Porco / Imageamento Hiperespectral / Cromatografia Gasosa-Espectrometria de Massas / Produtos da Carne Tipo de estudo: Evaluation_studies / Prognostic_studies Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article