Characteristic Metabolic Changes of the Crust from Dry-Aged Beef Using 2D NMR Spectroscopy
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DOI: 10.3390/molecules25133087
Abstract: Two-dimensional quantitative nuclear magnetic resonance (2D qNMR)-based metabolomics was performed to understand characteristic metabolic profiles in different aging regimes (crust from dry-aged beef, inner edible flesh of dry-aged beef, and wet-aged beef striploin) over 4… read more here.
Keywords: aged beef; beef; characteristic metabolic; dry aged ... See more keywords