85 Minglun St. Shunhe
Kaifeng, 475001
China
Henan University
Sour meat peptides, PPAR-γ, intestinal inflammation, metabolite, Bioactive peptides
beef, Electrostatic field, Shelf life, volatile organic compounds, Bacterial community succession
AuNPs@PVP/SA hydrogel, Active lactic acid bacteria, D2O-probed, SERS, Rapid identification, Rapid quantitation