Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging
高压处理对真空熟化过程中草饲牛肉味觉相关 ATP 分解化合物和香气挥发物的影响
期刊:Asian-Australasian Journal of Animal Sciences
影响因子:
doi:10.5713/ajas.17.0677
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Aera Jang, Jae In Pak, Sung Ki Lee
