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Discrimination of beef composition and sensory quality by using rapid Evaporative Ionisation Mass Spectrometry (REIMS)

Document Type

Article

Author

Liu, J.; Ellies-Oury, M.-P.; Gruffat, D.; Prache, S.; Hocquette, J.-F.; Álvarez, C.; Birse, N.; Scollan, N.; Liu, J.; Legrand, I.; Pethick, D.

Source

In: Food Chemistry. (Food Chemistry, 1 October 2024, 454)

Subject

Language

English

ISSN

18737072
03088146

Online Access

Full Text (ScienceDirect 종량제) Web of Science JCR 저널정보 Scopus Find it@PNU

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