Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage

Yunhee Jo(Kyungpook National University), Joong‐Ho Kwon(CJ CheilJedang (South Korea)), Kyung‐A An(Kyungpook National University), Muhammad Sajid Arshad(Government College University, Faisalabad)
Innovative Food Science & Emerging Technologies
December 19, 2017
10.1016/j.ifset.2017.12.008
Cited by 76

Related Papers

Green Extraction Methods for Polyphenols from Plant Matrices and Their Byproducts: A Review
|Comprehensive Reviews in Food Science and Food Safety|2017|781
Mangiferin: a natural miracle bioactive compound against lifestyle related disorders
|Lipids in Health and Disease|2017|348
Ruminant meat flavor influenced by different factors with special reference to fatty acids
|Lipids in Health and Disease|2018|218
Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling
|Food Chemistry|2017|193
Functional biopolymers produced by biochemical technology considering applications in food engineering
|Korean Journal of Chemical Engineering|2007|168