Influence of Stir-frying on the Flavor Profile and Quality of Stewed Chicken with Armillaria mellea
To investigate the effects of stir-frying pretreatment on the flavor quality of stewed chicken with Armillaria mellea, three cooking methods were compared: stewed with water (SW), stir-fried and stewed (SFS), and stewed with oil (SO), using sensory evaluation, bionic sensing, high-performance liquid...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , |
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| Formáid: | Artigo |
| Teanga: | Chinês |
| Foilsithe / Cruthaithe: |
The editorial department of Science and Technology of Food Industry
2025-12-01
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| Sraith: | Shipin gongye ke-ji |
| Ábhair: | |
| Rochtain ar líne: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024120350 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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