Evaluation of rapid evaporative ionization mass spectrometry (REIMS) for the prediction of slice shear force and quality grades in beef longissimus lumborum steaks
化学
质谱法
食品科学
分析化学(期刊)
色谱法
作者
Kaitlyn Loomas,D. R. Woerner,Ben M Bohrer,T. M. Brown,Heather L. Bruce,Márcio de Souza Duarte,Bimol C. Roy,Yifei Wang,Katie Pedgerachny,Jerrad F. Legako