Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Yoshinori Kodani"'
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-13 (2017)
Abstract Analytical methodologies to comprehensively evaluate beef quality are increasingly needed to accelerate improvement in both breeding and post-mortem processing. Consumer palatability towards beef is generally attributed to tenderness, flavor
Externí odkaz:
https://doaj.org/article/744f9afba1f84765acf5a9ac7fb878aa
Publikováno v:
Scientific Reports, Vol 7, Iss 1, Pp 1-13 (2017)
Scientific Reports
Scientific Reports
Analytical methodologies to comprehensively evaluate beef quality are increasingly needed to accelerate improvement in both breeding and post-mortem processing. Consumer palatability towards beef is generally attributed to tenderness, flavor, and/or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f505b67ae7330b1fa79081957ba61c
https://doaj.org/article/744f9afba1f84765acf5a9ac7fb878aa
https://doaj.org/article/744f9afba1f84765acf5a9ac7fb878aa
Autor:
Masaru Tanokura, Feifei Wei, Tingfu Liang, Takuya Miyakawa, Yi Lu, Mitsuhiko Nakada, Yoshinori Kodani
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:683-691
Black garlic is a processed food product obtained by subjecting whole raw garlic to thermal processing that causes chemical reactions, such as the Maillard reaction, which change the composition of the garlic. In this paper, we report a nuclear magne
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cfef0b6b132a8bb7466362f00481585
https://doi.org/10.1021/jf504836d
https://doi.org/10.1021/jf504836d
Autor:
Tingfii Liang, Feifei Wei, Yi Lu, Yoshinori Kodani, Mitsuhiko Nakada, Takuya Miyakawa, Masara Tanokura
Publikováno v:
Journal of Agricultural & Food Chemistry; 1/21/2015, Vol. 63 Issue 2, p683-691, 9p