Effect of 4 °C and ice temperature on umami-enhancing nucleotides of conditioned pork
Yin Zhang(Hefei University of Technology), Qin Qian(Chengdu University), Linguo Wang(ZTE (China)), Yunlong Mu(Chengdu University), Jie Chen(Southwest University), Hui Li(Sichuan University), Haichuan Peng(Chengdu University), Baohua Liu(Shenzhen University), Ting Bai(Sichuan University), Dayu Liu(Chengdu University), Liming Zhao(East China University of Science and Technology), Yingjie Zhang(China Agricultural University)
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