Zobrazeno 1 - 10
of 18
pro vyhledávání: '"taste-active nucleotides"'
Publikováno v:
Shipin Kexue, Vol 44, Iss 4, Pp 240-246 (2023)
In this study, the nutrients and flavor substances of Fotiaoqiang cooked by the traditional and modern cooking processes were evaluated by analysis of physicochemical indicators and the contents of free amino acids and taste nucleotides as well as us
Externí odkaz:
https://doaj.org/article/53cd7a4da93b4d3686406b0da312bbc3
Publikováno v:
Shipin Kexue/ Food Science; 2023, Vol. 44 Issue 4, p240-246, 7p
Autor:
Kong, Yan1, Zhang, Li-Li1, Zhang, Yu-Yu1 zhangyuyu@btbu.edu.cn, Sun, Bao-Guo1, Sun, Ying1, Zhao, Jing2, Chen, Hai-Tao1
Publikováno v:
International Journal of Food Properties. 2018, Vol. 21 Issue 1, p1854-1866. 13p. 6 Charts, 1 Graph.
Autor:
Katemala, Sasikan1 (AUTHOR), Molee, Amonrat2 (AUTHOR), Thumanu, Kanjana3 (AUTHOR), Yongsawatdigul, Jirawat1 (AUTHOR) jirawat@sut.ac.th
Publikováno v:
Poultry Science. Jun2022, Vol. 101 Issue 6, pN.PAG-N.PAG. 1p.
Publikováno v:
Poultry Science, Vol 101, Iss 6, Pp 101829- (2022)
ABSTRACT: Chicken breed is one of the key factors that influence meat quality. The quality attributes of breast meat from commercial broiler (CB), Thai native chicken (NC, Leung Hang Khao), and the crossbred Korat chicken (KC) were investigated via s
Externí odkaz:
https://doaj.org/article/353aeae4d2594f51afd5705aee0695f0
Publikováno v:
Shipin Kexue/ Food Science; 2021, Vol. 42 Issue 4, p72-79, 8p
Publikováno v:
Journal of Food Science & Technology; Feb2020, Vol. 57 Issue 2, p638-649, 12p
Publikováno v:
Food Reviews International; Jan1990, Vol. 6 Issue 4, p521-536, 16p
Autor:
Olsman, H.
Publikováno v:
Journal of the American Oil Chemists' Society (JAOCS); Mar1979, Vol. 56 Issue 3Part2, p375-376, 2p
Autor:
Higashide, Tadahisa
Solanum lycopersicum is the scientific name for cultivated tomatoes. Tomatoes are produced and consumed worldwide. Many scientists are investigating such aspects as production, post-harvest, nutritional components, and health benefits of tomatoes. Mo
