HIGHLIGHTS
- who: ufeffHaojieufeff ufeffYuufeff et al. from the Beijing Technology and Business University, China have published the research: Comparison of physiochemical attributes, microbial community, and flavor profile of beef aged at different temperatures, in the Journal: (JOURNAL)
- what: It could conclude that different aging temperatures produce different flavor profiles, on the one hand, these compounds could be formed protein degradation or oxidation of fatty_acids; on the other hand, some Frontiers in Microbiology bacteria studied in this work have probably contributed to different levels in the accumulation/depletion of the measured metabolic compounds.
- how: The . . .
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