Evaluating the ability of rapid evaporative ionization mass spectrometry to differentiate beef palatability based on consumer preference
Chaoyu Zhai, Bailey Schilling, Jessica E. Prenni, J. Chance Brooks, Jerrad F. Legako, R. K. Miller, Michael J. Hernandez-Sintharakao, Cody Gifford, R. J. Delmore, Mahesh N. Nair
Topics & Concepts
PalatabilityPreferenceMass spectrometryChemistryChromatographyFood scienceMathematicsStatisticsMass Spectrometry Techniques and ApplicationsAdvanced Chemical Sensor TechnologiesIsotope Analysis in Ecology