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Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Na Xu Xianming Zeng Lingyun Li Xinyue Zhang Peng Wang Minyi Han Xinglian Xu

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.242-253,12.

食品科学与人类健康(英文)2023，Vol.12Issue(1)：P.242-253,12.DOI:10.1016/j.fshw.2022.07.004

Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers

Na Xu ¹Xianming Zeng ²Lingyun Li ³Xinyue Zhang ¹Peng Wang ⁴Minyi Han ⁵Xinglian Xu⁴

作者信息

1. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China
2. National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210000,China
3. Guangdong Wens Jia Wei Foodstuff Co.,Ltd.,Yunfu 527400,China
4. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China National Center of Meat Quality and Safety Control,Nanjing Agricultural University,Nanjing 210000,China
5. College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095,China Wens Foodstuff Co.,Ltd.,Yunfu 527400,China
折叠

摘要

关键词

Chicken/Post-mortem/Flavor precursors/Low molecular weight peptides(LMWPs)

分类

轻工纺织

引用本文复制引用

Na Xu,Xianming Zeng,Lingyun Li,Xinyue Zhang,Peng Wang,Minyi Han,Xinglian Xu..Effects of post-mortem aging process on characteristic water-soluble taste-active precursors in yellow-feathered broilers[J].食品科学与人类健康(英文),2023,12(1):P.242-253,12.

基金项目

supported by China Agriculture Research System of MOF and MARA (CARS-41) （CARS-41）

Wens Fifth Five R&D Major Project (WENS-2020-1-ZDZX-007) （WENS-2020-1-ZDZX-007）

食品科学与人类健康(英文)

OACSCD

ISSN：2097-0765

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