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Changes in quality characteristics and biogenic amine contents in beef by cooking methods

Published Online: 2024-06-28

Published Print: 2024-07

Authors

Pang, Zheng

Lee, Jo-Won

Lee, Yoona

Moon, BoKyung https://orcid.org/0000-0003-1051-3814
Funding

Funding for this research was provided by:

This research was supported by the Chung-Ang University Graduate Research Scholarship (Academic Scholarship for College of Biotechnology and Natural Resources) in 2024.
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Text and Data Mining valid from 2024-06-28

Version of Record valid from 2024-06-28
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Article History

Received: 2 May 2024

Revised: 14 June 2024

Accepted: 19 June 2024

First Online: 28 June 2024

Declarations

:

: All authors declare that they do not have any conflict of interest.

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