Evaluation of the Deliciousness of Artifcial Meat
Guides | 2021 | ShimadzuInstrumentation
GC/MSD, SPME, GC/SQ, HPLC, LC/MS, LC/MS/MS, LC/QQQ
IndustriesFood & Agriculture, Metabolomics
ManufacturerShimadzu
Key wordsacid, amino, meat, nucleic, vitamin, texture, pbm, chicken, force, fracture, beef, cell, other, comparison, heat, acids, plant, ips, flavor, deliciousness, machine, compression, carbohydrate, analysis, properties, culture, strain, supernatant, glutamic, based, crumbly, meatballs, ground, dsc, hardness, meatball, efficiency, mammalian, displacement, soy, smart, strength, cells, taste, bite, aggregate, learning, analyzer, subjective, deformation
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