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  1. 1
    Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach

    Effect of Chilled Ageing Conditioning at 4°C in Lamb Longissimus Dorsi Muscles on Water-Soluble Flavour Precursors as Revealed by a Metabolomic Approach by Liqin You, Ruiming Luo

    Published 2019-01-01
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  2. 2
    Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef

    Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef by Liqin You, Yanfeng Zhang, Yingjuan Ma, Yongrui Wang, Zhaojun Wei

    Published 2025-04-01
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