Metabonomics profiling of marinated meat in soy sauce during processing.
Yang YangYangfang YeDaodong PanYangying SunYing WangJin-Xuan CaoPublished in: Journal of the science of food and agriculture (2017)
These findings indicated that the potential of NMR-based metabonomics is of importance for taste quality of marinated meat in soy sauce, which could contribute to a better understanding of the changes of taste compounds in meat products during processing. Shortening the dry-ripening period could be considered to improve the taste quality. © 2017 Society of Chemical Industry.