The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef
Abstract In this study, we developed a method for the quantification of taste‐active metabolites of Chinese commercial sauce‐stewed beef by using 1H NMR spectroscopy coupled with multivariate data analysis. This method was applied to analyze the taste difference which caused by taste‐active metaboli...
Main Authors: | Yi Yang, Ying Wang, Daodong Pan, Yuyu Zhang, Jun He, Qiang Xia, Jinxuan Cao |
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Format: | Article |
Language: | English |
Published: |
Wiley
2020-09-01
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Series: | Food Science & Nutrition |
Subjects: | |
Online Access: | https://doi.org/10.1002/fsn3.1773 |
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