| Autor: |
Greta, Bischof, Franziska, Witte, Nino, Terjung, Edwin, Januschewski, Volker, Heinz, Andreas, Juadjur, Monika, Gibis |
| Rok vydání: |
2020 |
| Předmět: |
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| Zdroj: |
Food chemistry. 342 |
| ISSN: |
1873-7072 |
| Popis: |
The tenderness and taste of beef is improved by either dry- or wet-aging or a combination of both. The objective was to develop a validated method for detecting differences in the polar fraction of metabolome in dry-aged and wet-aged beef over the aging time and quantifying the metabolites of interest by |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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