Effect of Banana Flower Extract on Physicochemical Quality and Volatile Flavor Substances of Naturally Fermented Yak Meat Sausage
The effects of the addition of different amounts (0.01%, 0.05% and 0.10%) of banana flower extract (BFE) on the physicochemical quality of fermented yak meat sausage were investigated using butylated hydroxy toluene (BHT) as a positive control, and the changes in the pH, moisture content, color, wat...
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| Hlavní autor: | |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
China Food Publishing Company
2023-04-01
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| Edice: | Shipin Kexue |
| Témata: | |
| On-line přístup: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-8-005.pdf |
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