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Effect of black pepper essential oil on the quality of fresh pork during storage.
Meat Sci. 2016 Jul;117:130-6. doi: 10.1016/j.meatsci.2016.03.002. Epub 2016 Mar 2.
Meat Sci. 2016.
PMID: 26971309
Study on lipolysis-oxidation and volatile flavour compounds of dry-cured goose with different curing salt content during production.
Ying W, Ya-Ting J, Jin-Xuan C, Yin-Ji C, Yang-Ying S, Xiao-Qun Z, Dao-Dong P, Chang-Rong O, Ning G.
Ying W, et al. Among authors: yin ji c.
Food Chem. 2016 Jan 1;190:33-40. doi: 10.1016/j.foodchem.2015.05.048. Epub 2015 May 14.
Food Chem. 2016.
PMID: 26212938
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The changes in the proteolysis activity and the accumulation of free amino acids during chinese traditional dry-cured loins processing.
Zhou CY, Wang Y, Pan DD, Cao JX, Chen YJ, Liu Y, Sun YY, Ou CR.
Zhou CY, et al. Among authors: chen yj.
Food Sci Biotechnol. 2017 May 29;26(3):679-687. doi: 10.1007/s10068-017-0089-z. eCollection 2017.
Food Sci Biotechnol. 2017.
PMID: 30263592
Free PMC article.
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