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Characterization of flavor profile of beef jerky from different regions of China using gas chromatography–mass spectrometry, electronic tongue, and electronic nose
Published 2025-01-01“…This research utilized gas chromatography–mass spectrometry (GC–MS), electronic tongue (E-tongue), electronic nose (E-nose), and sensory analysis to investigate the flavor profiles of beef jerky from four specific regions of China: Xinjiang, Tibet, Sichuan, and Inner Mongolia. Physical analysis revealed that beef jerky from Inner Mongolia had lower moisture content and water activity, while Tibet and Inner Mongolia samples exhibited lower pH values. …”
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Additively manufactured ultrafine grained Aermet100 with superior mechanical property
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New Characterizations of k-Uniformly Extremely Convex Banach Spaces
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A Calculation Model of Cutterhead Resistance for Pipe Jacking in Rock Strata and Soil–Rock Composite Strata
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Theoretical Study of C2H5 + NCO Reaction: Mechanism and Kinetics
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Hölder Continuity of Solutions to Parametric Generalized Vector Quasiequilibrium Problems
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The Finite Spectrum of Fourth-Order Boundary Value Problems with Transmission Conditions
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A Point Cloud-Based Feature Recognition and Path Planning Method
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Common Fixed Points for Nonlinear Quasi-Contractions of Ćirić Type
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Hopf Bifurcations and Oscillatory Patterns of a Homogeneous Reaction-Diffusion Singular Predator-Prey Model
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Absolute quantification of Neuron-specific enolase based on surface plasmon resonance
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Fundus camera-based precision monitoring of blood vitamin A level for Wagyu cattle using deep learning
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A Review of Agricultural Film Mapping: Current Status, Challenges, and Future Directions
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