| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415400 | Innovative Food Science & Emerging Technologies | 2018 | 33 Pages |
Abstract
Effects of e-beam irradiation were investigated on amino acids, fatty acids, and volatile profiles in smoked duck meat. E-beam irradiation applied at different doses may affect the contents of both hydrolyzed as well as free amino acids of smoked duck meat. The current research findings present the potential implications regarding effects of e-beam irradiation treatment on smoked duck meat during storage.
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Authors
Yunhee Jo, Kyung-A An, Muhammad Sajid Arshad, Joong-Ho Kwon,