Novel Insights into the Enrichment Pattern of Aroma and Taste in Cooked Marinated Meat Products of Black Pork via Typical Process Steps

This study aims to reveal the evolution mechanism of odour and taste active compounds in cooked marinated pork knuckles via typical process steps; among them, the brine soup stage was the most important part due to spices’ enriching flavours. These results revealed that the content and diversity of...

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Номзүйн дэлгэрэнгүй

Үндсэн зохиолчид:	Haitang Wang, Jiapeng Li, Yan Zhao, Qiang Li, Shouwei Wang
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2024-11-01
Цуврал:	Foods
Нөхцлүүд:	cooked marinated pork knuckle odour-active compounds taste-active compounds evolution insights
Онлайн хандалт:	https://www.mdpi.com/2304-8158/13/22/3643
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!