Construction of a rapid evaluation method for fermentation degree of low-fat fermented sour chicken meat based on Raman spectroscopy technology-Reference-Cited by-同舟云学术

Construction of a rapid evaluation method for fermentation degree of low-fat fermented sour chicken meat based on Raman spectroscopy technology

Published:2025-12 Issue: Volume:178 Page:111487
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Liu Shijie,Zhao Lijun,Bai Yueyu,Li Miaoyun^ORCID,Lee Jong-Hoon^ORCID,Zhu Yaodi,Tu Qiancheng,Zhi Huihui,Sun Lingxia,Liu Yanxia,Ma Yangyang,Zhao Gaiming,Liang Dong

Funder

Ministry of Agriculture and Rural Affairs of the People's Republic of China

Major Science and Technology Projects in Anhui Province

Department of Science and Technology of Henan Province

National Natural Science Foundation of China

National Natural Science Foundation of China-Henan Joint Fund

Youth Science Fund Project

Publisher

Elsevier BV

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4. A review on aroma-active compounds derived from branched-chain amino acid in fermented meat products: Flavor contribution, formation pathways, and enhancement strategies;Chen;Trends in Food Science & Technology,2024

5. Non-destructive prediction of colour and water-related properties of frozen/thawed beef meat by Raman spectroscopy coupled multivariate calibration;Chen;Food Chemistry,2023