Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly
The dynamic changes of key volatile compounds and water distribution in the pig skin jelly with different NaCl addition (0.0%, 0.5%, 1.0%, 2.0%, and 4.0%) were identified and analyzed. A total of 28 volatile compounds were identified in all samples of pig skin jelly. Compared with the sample without...
Sábháilte in:
| Príomhchruthaitheoirí: | , , , , , |
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| Formáid: | Artigo |
| Teanga: | Inglês |
| Foilsithe / Cruthaithe: |
Tsinghua University Press
2023-06-01
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| Sraith: | Food Science of Animal Products |
| Ábhair: | |
| Rochtain ar líne: | https://www.sciopen.com/article/10.26599/FSAP.2023.9240020 |
| Clibeanna: |
Níl clibeanna ann, Bí ar an gcéad duine le clib a chur leis an taifead seo!
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