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Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

机译：PTR-TOF-MS的熟肉挥发物的迅速剖析：鸡，火鸡，猪肉，小牛肉和牛肉的特征

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Qianlin Ni; Iuliia Khomenko; Luigi Gallo; Franco Biasioli; Giovanni Bittante;
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年度 2020
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2. Comparison of flavor changes in cooked-refrigerated beef, pork and chicken meat patties [J] . K.S. Rhee, L.M. Anderson, A.R. Sams Meat Science . 2005,第2期

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3. Comparison of ELISA and DNA Lateral Flow Assays for Detection of Pork, Horse, Beef, Chicken, Turkey, and Goat Contamination in Meat Products [J] . Ha Youngsil, Thienes Cortlandt P., Agapov Alexander A., Journal of AOAC International . 2019,第1期

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4. EFFECT OF HIGH HYDROSTATIC PRESSURE ON VOLATILE PROFILE OF COOKED TURKEY BREAST MEAT [C] . M.E. Corcuera, D. Wilches, R. Martinez International Flavor Conference . 2010

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5. Improving oxidative stability of omega-3 enriched pork meat by addition of food grade sugars and sensory characterization of cooked and re-warmed pork meat patties by free choice profiling. [D] . Peethambaran, Krishnadas. 2011

机译：通过添加食品级糖来提高富含omega-3的猪肉的氧化稳定性，并通过自由选择轮廓分析对熟化和再加热的猪肉小馅饼进行感官表征。
6. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken Turkey Pork Veal and Beef Meat [O] . Qianlin Ni, Iuliia Khomenko, Luigi Gallo, 2020

机译：PTR-TOF-MS的熟肉挥发物的迅速剖析：鸡火鸡猪肉小牛肉和牛肉的特征
7. Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Underlying Latent Explanatory Factors [O] . Giovanni Bittante, Qianlin Ni, Iuliia Khomenko, 2020

机译：PTR-TOF-MS的熟肉挥发物的快速剖析：潜在的潜在解释因素

Rapid Profiling of the Volatilome of Cooked Meat by PTR-ToF-MS: Characterization of Chicken, Turkey, Pork, Veal and Beef Meat

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