Effects of Different Ingredients on the Flavor Formation of Luosi Soup
In order to investigate the effects of different ingredients such as Luosi meat, pork bones, chicken skeleton and spices on the flavor formation of Luosi soup, the physio-chemical characteristics and flavor components of Luosi soup were determined using spectroscopic techniques, gas chromatography (...
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| Hauptverfasser: | , , , , , , , |
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| Format: | Artigo |
| Sprache: | Chinês |
| Veröffentlicht: |
The editorial department of Science and Technology of Food Industry
2025-08-01
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| Schriftenreihe: | Shipin gongye ke-ji |
| Schlagworte: | |
| Online-Zugang: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024080166 |
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