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Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork

Yin Zhang1, Yingjie Zhang1, Hui Li1

  • 1Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.

Food Chemistry
|September 13, 2022
PubMed

Keywords:
Conditioned porkEndogenous enzymesIce temperatureNucleotidesUmami taste

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