Código QR (código de barras bidimensional)

Effects of different natural exogenous additives on the physicochemical and flavor properties of crispy fried spareribs

This study aimed to investigate the effects of different exogenous additives on the physicochemical properties and volatile flavor substances of crispy fried spareribs. Results showed that the addition of rattan pepper, Houttuynia cordata, Litsea, and plum had no significant effect (P > 0.05) on...

ver descrição completa

Na minha lista:
Principais autores: Fanyi Gong, Qingyang Meng, Bowen Liao, Buzhou Xu, Yong Tang, Chang Su, Dong Zhang
Formato: Artigo
Idioma:Inglês
Publicado em: Tsinghua University Press 2024-12-01
coleção:Food Science of Animal Products
Assuntos:
crispy fried spareribs
exogenous additives
physicochemical properties
volatile flavor substances
sensory scores
Acesso em linha:https://www.sciopen.com/article/10.26599/FSAP.2024.9240093
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registros relacionados