Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken
Preheating and reheating play key roles in enhancing the nutritional and sensory qualities of stir-fried chicken. Thus, this study investigated the effect of preheating (D1) and reheating (D30) after 30 days of storage on the protein profile, lipid oxidation, flavor, texture, color, sensory properti...
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| Principais autores: | , , , , , , , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
MDPI AG
2025-02-01
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| Serija: | Foods |
| Teme: | |
| Online dostop: | https://www.mdpi.com/2304-8158/14/4/643 |
| Oznake: |
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