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Effect of Chinese Leek Extracts on the Quality of Sauce Stewed Pigeon Meat

In order to investigate the effect of Chinese leek extracts on the quality of sauce stewed pigeon meat, three kinds of Chinese leeks ('Pingfeng 22' 'Pingfeng 8' and 'Hangyan 998') were used to prepare extract, and different concentrations (0, 0.5%, 1.0%, 1.5%, 2.0%) of Chinese leek extracts were use...

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Autori principali: Jie SUN, Yingying ZHANG, Zhuofan YANG, Mengdi WANG, Guoyou YIN, Peifang MA, Mingjun YANG, Yakun LI
Natura: Artigo
Lingua:Chinês
Pubblicazione: The editorial department of Science and Technology of Food Industry 2025-07-01
Serie:Shipin gongye ke-ji
Soggetti:
sauce stewed pigeon meat
chinese leek extracts
lipid oxidation
protein oxidation
quality characteristics
Accesso online:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024050383
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