Potential of beef tallow/palm oil blend as Chongqing hotpot oil from a physicochemical and flavor perspective
Beef tallow is an important raw material in Chongqing hotpot seasoning but raises great concern on health due to the cholesterol issue. Herein, palm oil was expected to replace beef tallow at weight ratios of 2:1, 1:1, and 1:2 without reducing hotpot flavor. The blending of palm oil to beef tallow e...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2025-04-01
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| coleção: | Food Chemistry: X |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S2590157525002184 |
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