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The application of 1 H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

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

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Yi Yang; Ying Wang; Daodong Pan; Yuyu Zhang; Jun He; Qiang Xia; Jinxuan Cao;
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1. The application of 1H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef [J] . Yi Yang, Ying Wang, Daodong Pan, Food Science & Nutrition . 2020,第9期

机译：1H NMR探讨不同中国酱油炖牛肉味道活性代谢产物引起的味道差异
2. ~1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce [J] . Yang Yi, Pan Daodong, Sun Yangying, Food research international . 2019,第JULa期

机译：〜1H NMR基于代谢组学分析和酱油炖猪pork的味道
3. ~1H NMR-based metabolomics profiling and taste of stewed pork-hock in soy sauce [J] . Yang Yi, Pan Daodong, Sun Yangying, Food research international . 2019,第Jula期

机译：〜1H基于NMR的代谢组科分析和酱油猪肉中的味道
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. Evaluation of Powdered Activated Carbon for Control of Taste and Odors Caused by Geosmin [D] . Rodriguez, Anthony Joe. 2018

机译：粉末状活性炭对土工皂苷引起的味道和气味的评价
6. Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock [O] . Yi Yang, Daodong Pan, Ying Wang, 2020

机译：肉汤对炖和烤猪肉的味道活性代谢产物和感官品质的影响
7. 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：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
8. Relations Between Hydrology, Water Quality and Taste-and-Odor Causing Organisms and Compounds in Lake Houston, Texas, April 2006-September 2008. [R] . Beussink, A. M., Graham, J. L. 2011

机译：2006年4月至2008年9月，德克萨斯州休斯顿湖的水文，水质和产生气味和化合物的关系。

The application of 1 H NMR to explore the taste difference caused by taste‐active metabolites of different Chinese sauce‐stewed beef

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