Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system
Ishamri Ismail, Young-Hwa Hwang, Seon-Tea Joo
Topics & Concepts
UmamiElectronic tongueTasteChemistryFood scienceInosine monophosphateHypoxanthineGuanosineBiochemistryNucleotideGeneEnzymeMeat and Animal Product QualityAdvanced Chemical Sensor TechnologiesBiochemical Analysis and Sensing Techniques