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Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

机译：通过化学分析在不同条件下炖牛肉肉汤中味道成分的比较

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Linhan Wang; Kaina Qiao; Wen Duan; Yuyu Zhang; Junfei Xiao; Yan Huang;
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1. Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed [J] . Linhan Wang, Kaina Qiao, Wen Duan, Food Science & Nutrition . 2020,第2期

机译：通过化学分析在不同条件下炖牛肉肉汤中味道成分的比较
2. Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported [J] . Hiroko Yamaguchi, Misako Nakaya, Gen Kaneko, Fisheries Science . 2013,第2期

机译：在日本捕获的半光滑的金河豚鼠尾草的煮熟的背肌和肉汤的味道和提取成分的比较与进口的相同鱼类的味道和提取成分的比较
3. Comparison in taste and extractive components of boiled dorsal muscle and broth from half-smooth golden puffer Lagocephalus spadiceus caught in Japan with those of the same fish imported [J] . Hiroko?Yamaguchi, Misako?Nakaya, Gen?Kaneko, Fisheries science . 2013,第2期

机译：在日本捕获的半光滑的金河豚鼠尾草的煮熟的背肌和肉汤的味道和提取成分的比较与进口的相同鱼类的比较
4. ATTEMPT TO DRAW A MAP CORRESPONDING TO CHANGES IN THE TASTE OF BEEF DURING CONDITIONING AS EVALUATED BY THE USE OF TASTE SENSORS [C] . Hong-shan Yang, rnGen‐zhu Chang, rnXiao-qin He Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：尝试绘制与使用味觉传感器评估的条件下牛肉味变化相对应的地图
5. Comparison of nutritive and non -nutritive stimuli in the intestinal taste aversion and classical conditioned taste aversion paradigms [D] . Tracy, Andrea L. 2005

机译：肠味厌恶与经典条件性味厌范例中营养性和非营养性刺激的比较
6. Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed [O] . Linhan Wang, Kaina Qiao, Wen Duan, 2020

机译：化学分析法比较不同条件下炖牛肉汤的风味成分
7. The application of 1 H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef [O] . Yi Yang, Ying Wang, Daodong Pan, 2020

机译：1 H NMR的应用探讨不同酱油炖牛肉味道活性代谢产物引起的味道差异

Comparison of taste components in stewed beef broth under different conditions by means of chemical analyzed

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