Effect of Mogroside on the Quality and Storage Stability of Stewed Pork Belly

In order to explore the effects of different amounts of mogroside (0%, 0.1%, 0.3%, 0.5%) on the quality and the storage stability of stewed pork belly. By measuring the sensory, texture, color of the stewed pork belly, as well as the pH value, TBARS value, total number of bacterial colonies and othe...

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Principais autores:	Ying ZHANG, Yuqing ZHANG, Mingduo YANG, Zhigui HE, Yingying CUI, Jinghan WANG, Xin LI
Format:	Artigo
Jezik:	Chinês
Izdano:	The editorial department of Science and Technology of Food Industry 2023-05-01
Serija:	Shipin gongye ke-ji
Teme:	mogroside pork belly natural sweetener antioxidant capacity antibacterial activity
Online dostop:	http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022070172
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