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Effect of Ginger on Chemical Composition, Physical and Sensory Characteristics of Chicken Soup
In order to investigate the effect of ginger on taste components and sensory characteristics in chicken soup, the content of amino acids, organic acids, 5′-nucleotides, and mineral elements were determined in chicken soup sample. With the ginger added, free amino acids in chicken soup obviously incr...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8307344/ https://ncbi.nlm.nih.gov/pubmed/34201805 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071456 |
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