Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
Yin Zhang, Yingjie Zhang, Hui Li, Ting Bai, Qin Qian, Haichuan Peng, Yunlong Mu, Linguo Wang, Baohua Liu, Jie Chen, Baohua Liu, Dayu Liu, Liming Zhao, Dayu Liu, Liming Zhao
Topics & Concepts
UmamiChemistryNucleotideTasteGlycogenFood scienceEndogenyGlycolysisBiochemistryEnzymeGeneMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesFood Quality and Safety Studies