Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods-Reference-Cited by-同舟云学术

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Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

Published:2021-02 Issue: Volume:338 Page:128138
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Xing,Luo Jie,Lou Aihua,Wang Yan,Yang Dawei,Shen Qingwu W.

Funder

National Top Disciplines Development Project for Innovation Teams

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes;Alizadeh-Pasdar;Journal of Agriculture and Food Chemistry,2000

2. Live weights at slaughter significantly affect the meat quality and flavor components of pork meat;Ba;Journal of Animal Science,2019

3. Reduction of the Phosphate Soaking Time Required for Shrimp Products Using Pulsed Vacuum Condition;Baka;Journal of Aquatic Food Product Technology,2018

4. Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage;Benjakul;Food Research International,2003

5. The impact of red and processed meat consumption on cancer and other health outcomes: Epidemiological evidences;Boada;Food and Chemical Toxicology,2016

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